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American Recipes
Cornflake and Honey-Crusted Chicken

Cornflake and Honey-Crusted Chicken

with Roasted Broccoli and Yellow Rice with Peas

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We’re using cornflakes for a crispy crunchy coating! A hint of honey, paprika, and garlic perfects the sweet and salty flavour combo. Psst - we’ve also added a pinch of heart-healthy turmeric spice to the rice and give it that gorgeous yellow hue!

Allergens:Wheat/BléSoy/Soja
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

2 cup

Corn Flakes

(ContainsWheat/Blé)

1 tsp

Smoked Paprika

(ContainsSoy/Soja)

2 tsp

Garlic Powder

2 unit

Chicken Broth Concentrate

454 g

Broccoli, florets

1.5 cup

Basmati Rice

1 tbsp

Honey

227 g

Green Peas

113 g

Onion, chopped

1 g

Turmeric

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2435 kJ
Calories582 kcal
Fat13 g
Saturated Fat3 g
Carbohydrate72 g
Sugar18 g
Dietary Fiber4 g
Protein45 g
Cholesterol138 mg
Sodium514 mg
Utensils
Utensilsarrow down iconarrow down icon
Plastic Bag
Rolling Pin
Baking Sheet
Measuring Cups
Medium Pot
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 425°F (to bake the chicken and broccoli). Start prepping when your oven comes up to temperature!

PREP
PREP
2

Wash and dry all produce.* In a large zip-top bag, combine the corn flakes, paprika and garlic powder. Season with salt and pepper. Using a rolling pin, crush the corn flakes inside the bag into a breadcrumb-like texture. Coat the chicken in the honey, then place in the bag. Press the chicken firmly into the corn flake mixture and turn to cover both sides.

BAKE CHICKEN
BAKE CHICKEN
3

On a parchment-lined baking sheet, lay the chicken breasts. Bake in the centre of the oven, until crispy, golden-brown and cooked through, 20-25 min. (TIP: Cook to a minimum internal temperature of 165°F.**)

ROAST BROCCOLI
ROAST BROCCOLI
4

Meanwhile, on another baking sheet, toss the broccoli with a drizzle of oil. Season with salt and pepper. Bake in the centre of the oven, stirring halfway through, until golden-brown, 14-16 min.

COOK RICE
COOK RICE
5

Meanwhile, heat a medium pot over medium heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally, until golden-brown, 5-6 min. Add the rice and turmeric. Stir for 1 min. Add the broth concentrate and 3 cups salted water. Boil, then reduce the heat to low. Cover and cook until all the water is absorbed, 10-12 min.

FINISH RICE
FINISH RICE
6

Add the peas to the rice. Stir until warmed through, 1-2 min.

FINISH AND SEVER
FINISH AND SEVER
7

Slice the chicken. Divide the chicken, rice and roasted broccoli between plates.