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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
Allergens:Egg•Mustard•Wheat
Total Time35 minutes
Cooking Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

320 g

Chicken Breast

150 g

Rice

2 piece

Carrot

1 sachet

Aioli

(ContainsEgg, Mustard)

1 sachet

Honey

1 piece

Lemon

½ piece

Onion

1 sachet

Chicken Stock

1 pack

Breadcrumbs

(ContainsWheat)

10 g

Parsley

Not included in your delivery

to taste

Oil

to taste

Butter

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)800 kcal
Energy (kJ)3345 kJ
Fat22.17 g
of which saturates2.88 g
Carbohydrate105.05 g
of which sugars14.99 g
Dietary Fiber0 g
Protein46.91 g
Cholesterol0 mg
Salt1.83 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.
Utensils
Utensilsarrow down iconarrow down icon
•Zester
•Baking Sheet with Baking Paper
•Pot
•Lid
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
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, trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
  • 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.
  • Roughly chop the parsley, stalks and all. Stir half the chopped parsley through the rice when finished cooking.
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 medium-high heat with a drizzle of oil.
5
  • When the pan is hot, add 75ml water, 1 tbsp butter (double both for 4p), carrots, honey and remaining parsley.
  • 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.