Crunchy golden breadcrumbs make this baked chicken a breeze to whip up and a delight to eat! Our DIY lemony mayo is the perfect finish to this weeknight hero.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Before starting, preheat oven to 425°F. Wash and dry all produce. Add 1 ¼ cups water (dbl for 4 ppl) and half the garlic salt to a medium pot. Cover and bring to a boil over high heat. Add rice and peas to the boiling water. Reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, trim, then halve green beans. Zest, then juice half the lemon. Cut remaining lemon into wedges. Add lemon zest, 1/2 tsp lemon juice, 3 tbsp mayo and 1/4 tsp sugar (dbl all for 4 ppl) to a small bowl. Season with pepper, then stir to combine.
Meanwhile, add panko to a shallow dish. Pat chicken dry with paper towels, then season with 1/2 tsp garlic salt (dbl for 4 ppl) and pepper. Add chicken and remaining mayo to a medium bowl. Toss to coat. Working with one chicken breast at a time, press both sides into panko to coat completely.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then breaded chicken. (NOTE: For 4 ppl, cook in 2 batches, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to a parchment-lined baking sheet. Bake in the middle of the oven until cooked through, 12-14 min.** Carefully wipe the pan clean.
Reheat the same pan over medium-high. When hot, add green beans, remaining garlic salt and 1/4 cup water (dbl for 4 ppl). Season with pepper. Cook, stirring occasionally, until water evaporates and green beans are tender-crisp, 4-5 min.
Fluff rice with a fork. Add 1 tbsp butter (dbl for 4 ppl). Stir until melted and combined. Divide chicken, green beans and rice between plates. Serve lemony mayo alongside for dipping. Squeeze a lemon wedge over top, if desired.