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Golden Crumbed Chicken

Golden Crumbed Chicken

with herby rice and carrots

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A delicious take on a classic kind of dish that's a guaranteed crowd-pleaser. What's not to love about crispy breaded chicken, fluffy rice, and carrots basted in herby butter?

Tags:Family Friendly
Total Time35 minutes
Cooking Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

320 g

Chicken Breast

150 g


2 piece


1 sachet


(ContainsEgg, Mustard)

1 sachet


1 piece


1 sachet

Chicken Stock

1 pack



5 g


1 sachet

Ground Cumin

Not included in your delivery

to taste


to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)784 kcal
Energy (kJ)3281 kJ
Fat22 g
of which saturates2.9 g
Carbohydrate102.8 g
of which sugars14 g
Dietary Fiber0 g
Protein45.3 g
Cholesterol0 mg
Salt2.29 g
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
Pan with Lid
Instructionsarrow up iconarrow up icon
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  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
  • Stir in the rice and chicken stock powder. Bring to the boil. 
  • Once boiling, lower the heat to medium, cover and cook for 10 mins then remove from the heat.
  • Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
  • Meanwhile, trim the carrot and halve lengthways (unpeeled). Chop into 1cm wide, 5cm long batons.
  • Zest and juice the lemon.
  • Roughly chop the parsley, stalks and all.
  • Lay the chicken on a chopping board. Place your hand on top. Slice from thick end to thin point until there's 2cm left (don't slice all the way through). Open it up like a book. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
  • Mix the aioli and half the zest in a bowl.
  • Add the breadcrumbs to a separate bowl with salt and pepper.
  • Coat the chicken in half the aioli mixture.
  • Working with one chicken breast at a time, press both sides into the breadcrumbs to coat completely.
  • Carefully shake off any excess breadcrumbs.
  • Place a large pan over medium heat with a drizzle of oil.
  • Once the oil is hot, lay the butterflied chicken into the pan and season with salt and pepper.
  • Fry until browned and cooked through, 3-6 mins each side.
  • Once cooked, transfer to a plate and cover to rest for a couple of mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

TIP: You want the oil to be nice and hot so the chicken fries properly.

  • Wipe the pan and return it to medium-high heat with a drizzle of oil
  • Once hot, add 1 tbsp butter (double for 4p), carrots, cumin, honey and half the parsley. 
  • Fry, stirring occasionally, until carrots are starting to caramelise, 6-7 mins.
  • Add 75ml water (double for 4p), pop on a lid and simmer until the water is absorbed and carrots are tender, 6-8 mins.
  • Season to taste with saltpepper and 1 tsp lemon juice (double for 4p).
  • Fluff up the rice with a fork, then stir through the remaining lemon zest and parsley. Season with salt.
  • Arrange the rice, chicken and carrots on your plates.
  • Serve the remaining aioli mixture on the side, for dipping.