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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 transition into summer. Paired with fluffy rice and honey-parsley carrots, this meal can't be beaten!

Tags:Family Friendly
Allergens:Milk/LaitSesame/SésameSoy/SojaWheat/BléSulphites/SulfiteEgg/OeufMustard/Moutarde

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

¾ cup

Basmati Rice

340 g

Carrot

7 g

Parsley

½ cup

Italian Breadcrumbs

(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)

¼ cup

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

3 g

Garlic

1 tbsp

Honey

1 unit

Lemon

50 g

Shallot

1 unit

Chicken Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1.5 tbsp

Oil*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4519 kJ
Calories1080 kcal
Fat46 g
Saturated Fat11 g
Carbohydrate120 g
Sugar12 g
Dietary Fiber8 g
Protein52 g
Cholesterol165 mg
Sodium2310 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Paper Towel
Zester
Small Bowl
Peeler
Large Non-Stick Pan
Shallow Dish
Baking Sheet
Parchment Paper
Instructionsarrow up iconarrow up icon
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1

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 finely chop shallot. 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 concentrate 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.

2

While rice cooks, peel, then halve carrots lengthwise, then cut into ½-inch half-moons.Zest, then juice lemon. Roughly chop parsley. Peel, then mince or grate garlic. Pat chicken dry with paper towels, then 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.

3

Add breadcrumbs to 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 breaded breasts. Pan-fry, until golden-brown, 1-2 min per side. (NOTE: Repeat with another 1 tbsp oil and remaining chicken for 4 ppl).

4

Transfer breaded chicken to a parchment-lined baking sheet. 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.

5

When the pan is hot, add carrots, honey, 1/4 cup water and 1 tbsp butter (dbl both for 4 ppl). 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.

6

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 alongside, for dipping.