Golden Crumbed Chicken
with rice and carrots
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 butter?
Tags:
Family Friendly
Allergens:
Egg
•Mustard
•Wheat
The quantities provided above are averages only.
Total35 minutes
Cooking Time40 minutes
DifficultyEasy
Ingredients
Serving amount
320 grams
Irish Chicken Breast
150 grams
Rice
2 unit(s)
Carrot
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 sachet(s)
Honey
1 unit(s)
Lemon
½ unit(s)
Onion
1 sachet(s)
Chicken Stock
1 pack(s)
Breadcrumbs
(Contains: Wheat)
Not included in your delivery
to taste
Oil
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kcal)797 kcal
Energy (kJ)3334.7 kJ
Fat22.2 g
of which saturates2.9 g
Carbohydrate104.7 g
of which sugars15 g
Protein46.7 g
Salt1.8 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Baking Sheet with Baking Paper
•Peeler
•Pot
•Lid
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and finely chop half the onion (double for 4p).
- Add oil to a large pot on medium heat. Add the chopped onion. Fry until softened, 4-5 mins. Stir occasionally.
- Add rice, chicken stock and 375ml water (double for 4p). Cover and bring to a boil. Once boiling, reduce heat to low. Cook covered until liquid is absorbed, 12-14 mins.
TIP: If you're in a hurry you can boil the water in your kettle.
2
- While the rice cooks, peel and halve the carrots lengthways. Cut into 2cm thick half-moons.
- Zest, then juice the lemon.
- Pat the chicken dry with kitchen paper, then season with salt and pepper.
- Mix the aioli with half the zest in a small bowl.
3
- Add the breadcrumbs to a dish.
- Coat the chicken in half the aioli mixture. Working with one chicken breast at a time, press both sides into breadcrumbs to coat completely. Carefully shake off any excess breadcrumbs. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
- Heat a drizzle of oil in a large pan over medium-high heat. When hot, add the breaded chicken.
- Fry until golden brown, 1-2 mins per side.
4
- Transfer the breaded chicken to a lined baking tray.
- Bake in the middle of the oven until cooked through, 12-14 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
- Wipe the pan clean and return to a medium-high heat with a drizzle of oil.
5
- When the pan is hot, add carrots, honey, 75ml water and 1 tbsp butter (double both for 4p).
- Simmer, stirring occasionally, until carrots are tender and liquid is absorbed, 9-10 mins.
- Remove pan from heat. Add 1 tsp lemon juice (double for 4p).
- Season to taste with salt and pepper. Stir to combine.
6
- Fluff the rice with a fork, then stir in remaining lemon zest. Season with salt.
- Divide the rice, chicken and carrots between plates.
- Serve remaining aioli mixture on the side, for dipping.
More delicious recipes with similar ingredients
Aubergine Fatteh
with chilli garlic yoghurt and roast baby potatoes
Cheesy Fish Pie
with mashed potato topping and garlicky peas
Melted Mozzarella Beef Mince
with baby spinach and roasted potatoes
Chorizo Crumbed Leek and Potato Soup
with warm brioche bread
Linguine Melanzane
with blistered cherry tomatoes
Curried Chicken Tortillas
with yoghurt and shredded carrot salad
Moroccan Spiced Lentil Stew
with chickpeas and toasted baguette
Haddock in Herby Yoghurt Sauce
with mashed potatoes and carrots
BBQ Beef Ragu Rigatoni
with fresh chilli and melted cheese
Sticky BBQ Chicken
with wedges and garlicky broccoli
Pesto and Courgette Pasta
with Greek style cheese and wilted leaves
Sweet and Spicy Chicken Burger
with Cajun butter potatoes
One-pot Chorizo and Mozzarella Orzo
with creme fraiche and fresh sage
Festive Turkey Burger and Chorizo Sprouts
with caramelised shallot and cranberry chutney
Sweet Chilli Glazed Salmon
with couscous salad
Balsamic Glazed Oven Roasted Veg
with pesto yoghurt drizzle and garlic mash
Curried Chicken Traybake
with roast potatoes, carrots and broccoli
Cajun Chicken Traybake
with broccoli and roast potatoes
Chipotle Black Bean Burrito Bowl
with avocado and pico de gallo
Soy-glazed Pork
with chilli and coriander
Highest-rated dinner recipes
Buttered Leek Beef Burger
with homemade chips
Cheeseburger and Tomato Relish
with roast potatoes
Creamy Prawn Linguine
with fresh basil and chilli flakes
Chutney Chicken Curry
with rice and green beans
Lemongrass Beef Strips
with soy glazed veg and jasmine rice
Soy and Scallion Pork Noodles
with pak choi and coriander
Creamy Cashew Chicken
with fragrant pilau rice
Pork and Pak Choi Rice
with chilli and coriander
Cajun Chicken Burger with Ballymaloe Relish
with caramelised onion and chips
Speedy Prawn Rigatoni
with courgette and parsley
Rogan Josh Style Beef
with chilli and crispy potatoes
Sweet Chilli Chicken Tenders
with sweet potato fries and side salad
Hoisin Prawn Noodles
with ginger and courgette
Spiced Beef Fajita Bowls
with roast veg and lime rice
Carbonara Style Bacon Linguine
with sprinkled chives and dressed leaves
Ketjap Manis Glazed Beef Tacos
with charred corn salad
Thai Style Peanut Chicken
with wedges and green beans
Chicken and Chorizo Rice
with roasted tomatoes and bell peppers
Beef Bulgogi
with fragrant jasmine rice
Beef in a Mustard Rosemary Sauce
with roast potatoes and broccoli
This week's must-try HelloFresh recipes
Cranberry and Pulled Pork Burger
with salad and sweet potato fries
Irish Sirloin Steak and Twice-cooked Potatoes
with broccoli in a pesto and balsamic dressing
Asian Crumbed Chicken Bao
with mushrooms, pickled cucumber and jasmine rice
Truffle Mushroom Pasta
with parsley and Italian cheese
Chickpea and Sweetcorn Salad
with avocado and crumbled Greek style cheese
Mexican-inspired Pork Chilli Bowl
with kidney beans and warmed tortillas
Thai Style Chicken Curry
with courgette and fragrant rice
Spiced Beef and Pork Linguine
with balsamic salad
Pork and Pak Choi Rice
with chilli and coriander
Chorizo and Mushroom Pasta
with cheese and creamy sauce
Chicken Schnitzel and Roast Potatoes
with hunting sauce
Mexican-inspired Beef Rigatoni
with paprika and parsley
Chipotle Black Bean Burrito Bowl
with avocado and pico de gallo
West African Peanut Stew
with sweet potato and quinoa
Mexican Spiced Turkey Burgers
with chilli flake potato wedges
Cherry Tomato Rigatoni
with pesto sauce and cheese
Pork Meatballs in Tomato Relish Glaze
with colcannon and peas
Spicy Tofu Bibimbap
with mushrooms and pickled carrot
Umami Honey Prawns in Creamy Curry
with mushrooms and jasmine rice
Bacon, Pear and Blue Cheese Salad
with toasted ciabatta