Crispy Chicken
with Honey-Parsley Carrots and Lemon Mayo
Our crispy breaded chicken is the perfect transition into spring. 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
680 g
Chicken Breasts
1.5 cup
Basmati Rice
510 g
Carrot
14 g
Parsley
1 cup
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten, Sulphites)
8 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
3 g
Garlic
1.5 tbsp
Honey
1 unit
Lemon
50 g
Shallot
2 unit
Chicken Broth Concentrate
Not included in your delivery
Salt and Pepper*
3 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Preheat the oven to 425°F (to finish chicken). Start prepping when the oven comes up to temperature! In Step 2, use this garlic guide to determine what garlic level you prefer: 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra!
Wash and dry all produce.* Peel, then cut shallots into 1/4-inch pieces. Heat a medium pot over medium heat. When the pot is hot, add 1 tbsp oil, then shallots. Cook, stirring often, until softened, 1-2 min. Add rice, broth concentrates and 3 cups water. 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.
Meanwhile, peel, then cut carrots in half, lengthwise, then 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 towel. Season with salt and pepper. In a small bowl, stir together mayo, half the lemon zest and 1/2 tsp garlic. (NOTE: Reference Garlic Guide in Start Strong.) Reserve 3 tbsp lemon-mayo mixture into a large bowl.
In a shallow dish, add breadcrumbs. To the large bowl with lemon-mayo mixture, add chicken, then stir to coat. Working with one chicken breast at a time, press both sides into breadcrumbs to coat completely. Carefully, shake off any excess breadcrumb mixture. Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then two breaded breasts. Sear, until golden-brown, 1-2 min per side.
Transfer breaded chicken to a parchment-lined baking sheet. Set aside. Carefully wipe the pan clean. Repeat with another 1 tbsp oil and remaining chicken. When remaining chicken is done, add to the same baking sheet. Roast chicken in middle of oven, until cooked through, 12-14 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, wipe the same pan clean. Heat the pan over medium-high heat. When the pan is hot, add carrots, 1 1/2 tbsp honey, 1/2 cup water and 2 tbsp butter. Stir together. Simmer, stirring occasionally, until carrots are tender and light golden-brown, liquid is absorbed and a sticky sauce forms, 9-10 min. Remove pan from heat. Add half the parsley and 2 tsp lemon juice. 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 parsley-carrots between plates. Serve remaining lemon-mayo mixture on the side for dipping.
