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Breaded Chicken

Breaded Chicken

with Honey-Parsley Carrots and Lemon Mayo

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Crispy breaded chicken paired with fluffy rice and honey-parsley carrots makes for a bright, delicious meal that brings a taste of summer to your table, no matter the season!

Tags:Family Friendly

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

(ContainsBarley, Milk, Wheat, Rye, Sesame, Soy, Gluten)

¼ cup


(ContainsEgg, Mustard)

1 unit

Garlic, cloves

1 tbsp


1 unit


56 g

Red Onion

1 unit

Chicken Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*


1.5 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1020 kcal
Fat44 g
Saturated Fat9 g
Carbohydrate111 g
Sugar13 g
Dietary Fiber10 g
Protein52 g
Cholesterol160 mg
Sodium1170 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Paper Towel
Small Bowl
Large Non-Stick Pan
Shallow Dish
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 half the onion (whole onion for 4 ppl) into 1/4-inch pieces. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and onions. Cook, stirring often, until onions soften, 2-3 min. Add broth concentrate and 1 1/4 cups water (dbl for 4 ppl). Bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, peel, then halve carrots lengthwise, then cut into 1/2-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 large bowl with lemon mayo, then toss to coat. Working with one chicken breast at a time, press both sides 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 chicken. (NOTE: For 4 ppl, cook chicken in batches, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side.


Transfer breaded chicken to a parchment-lined baking sheet. Bake in the middle of the oven until cooked through, 12-14 min.** Meanwhile, wipe the same pan clean, then heat over medium-high.


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 the pan from heat. Add half the parsley and 1 tsp lemon juice (dbl for 4 ppl). Season with salt and pepper, then stir to combine.


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