Golden Crumbed Chicken
with herby rice and caramelised 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 herby butter?
Tags:
Family Friendly
Allergens:
Egg
•Mustard
•Wheat
Total Time35 minutes
Cooking Time40 minutes
DifficultyEasy
Ingredients
Serving amount
320 grams
Chicken Breast
150 grams
Rice
2 unit(s)
Carrot
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 sachet(s)
Honey
1 unit(s)
Lemon
1 sachet(s)
Chicken Stock
1 pack(s)
Breadcrumbs
(Contains Wheat)
5 grams
Parsley
1 sachet(s)
Ground Cumin
Not included in your delivery
to taste
Oil
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Pan with Lid
•Pot
•Lid
Instructions
1
- 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.
- Remove from the heat (still covered) and leave aside for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Trim carrot. Halve lengthways. Cut into 1cm wide, 5cm long batons.
- Zest and juice lemon.
- Roughly chop parsley.
- Lay chicken on chopping board. Place hand on top. Slice horizontally until there's 2cm left (don't slice all the way through). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.
3
- Mix the aioli and half the lemon zest in a bowl.
- Add the breadcrumbs to a separate bowl with salt and pepper.
- Open the chicken breasts up like a book and coat 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.
4
- 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: The 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.
5
- Wipe the pan clean and return to medium-high heat with a drizzle of oil. When the pan is 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 for 6-8 mins, until the water is absorbed and carrots are tender.
- Season to taste with 1 tsp lemon juice (double for 4p), salt and pepper.
6
- 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.