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Breaded Baked Chicken

Breaded Baked Chicken

with Buttery Rice and Lemony Mayo

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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.

Tags:Family FriendlyQuick Prep
Allergens:GlutenEggMustardMilk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

¾ cup

Parboiled Rice

170 g

Green Beans

56 g

Green Peas

1 unit

Lemon

½ cup

Panko Breadcrumbs

(ContainsGluten)

4 tbsp

Mayonnaise

(ContainsEgg, Mustard)

2 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk)

¼ tsp

Sugar*

1.5 tbsp

Oil*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories920 kcal
Fat41 g
Saturated Fat8 g
Carbohydrate87 g
Sugar6 g
Dietary Fiber5 g
Protein50 g
Cholesterol160 mg
Sodium1440 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.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Small Bowl
Measuring Cups
Measuring Spoons
Zester
Paper Towel
Shallow Dish
Medium Bowl
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.