Crispy Chicken
with Honey-Parsley Carrots and Lemon Mayo
Our crispy breaded chicken is the perfect transition into summer. Paired with fluffy rice and honey-parsley carrots, this meal can't be beaten!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
¾ cup
Basmati Rice
340 g
Carrot
7 g
Parsley
½ cup
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten, Sulphites)
¼ cup
Mayonnaise
(Contains Egg, Mustard)
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*
(Contains Milk)
1.5 tbsp
Oil*
½ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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).
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.
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.
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.
