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Crispy Chicken

Crispy Chicken

with Honey-Parsley Carrots and Lemon Mayo

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Our crispy breaded chicken is the perfect weeknight meal. Complete with fluffy rice and honey-parsley carrots, this will become a new family favourite in no time!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

¾ cup

Basmati Rice

340 g


7 g


½ cup

Italian Breadcrumbs

(ContainsEgg/Oeuf, Milk/Lait, Sesame/Sésame, Soy/Soja, Sulphites/Sulfite, Wheat/Blé)

¼ cup


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

3 g


1 tbsp


1 unit


50 g


1 unit

Chicken Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*


1.5 tbsp


½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4477 kJ
Calories1070 kcal
Fat46 g
Saturated Fat11 g
Carbohydrate120 g
Sugar12 g
Dietary Fiber8 g
Protein52 g
Cholesterol165 mg
Sodium2020 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Paper Towel
Small Bowl
Large Non-Stick Pan
Shallow Dish
Baking Sheet
Parchment Paper
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425 °F.Wash and dry all produce.Garlic Guide for Step 2 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Peel, then cut shallots into 1/4-inch pieces. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring often, until softened, 1-2 min. Add rice, broth concentrates and 1 1/2 cups water (dbl for 4 ppl). Cover and bring to a boil. Once boiling, reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.


While rice cooks, peel, then cut carrots into 1/2-inch thick half-moons. Zest and juice lemon. Roughly chop parsley. Peel, then mince or grate garlic. Pat chicken dry with paper towels. Season with salt and pepper. Stir together mayo, half the lemon zest and 1/4 tsp garlic in a small bowl. (NOTE: Reference Garlic Guide.) Reserve 1 1/2 tbsp lemon mayo (dbl for 4 ppl) in a large bowl.


Add breadcrumbs in a shallow dish. Add chicken to the lemon mayo in the large bowl, then stir to coat. Working with one chicken breast at a time, press into breadcrumbs to coat completely. Carefully shake off any excess breadcrumbs. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then two breaded breasts. Pan-fry, until golden-brown, 1-2 min per side.


Transfer breaded chicken to a parchment-lined baking sheet. Set aside. Carefully wipe the pan clean. (NOTE: Repeat with another 1 tbsp oil and remaining chicken for 4 ppl). Bake in the middle of the oven, until cooked through, 12-14 min.** While chicken cooks, wipe the same pan clean, then heat over medium-high heat.


When the pan is hot, add carrots, honey, 1/4 cup water and 1 tbsp butter (dbl both for 4 ppl). Stir together. Simmer, stirring occasionally, until carrots are tender and liquid is absorbed, 9-10 min. Remove pan from heat. Add half the parsley and 1 tsp lemon juice (dbl for 4 ppl). Season with salt and pepper. Stir together.


Fluff rice with a fork, then stir in remaining parsley and remaining lemon zest. Season with salt. Divide rice, chicken and honey-parsley carrots between plates. Serve remaining lemon mayo on the side, for dipping.