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Breaded Baked Chicken
with Buttery Rice, Zucchini and Lemony Mayo
Crunchy golden breadcrumbs make this baked chicken a breeze to whip up! Our DIY lemony mayo is a delicious dipper and the perfect finish to this weeknight winner.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
¾ cup
Parboiled Rice
200 g
Zucchini
56 g
Green Peas
1 unit
Lemon
¼ cup
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Garlic Puree
1 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat oven to 425°F. Wash and dry all produce. Add 1 ¼ cups water (dbl for 4 ppl) and garlic salt to a medium pot. Cover and bring to a boil over high heat. Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch-thick half-moons. Zest, then juice half the lemon. Cut remaining lemon into wedges. Add half the mayo, lemon zest, 1/2 tsp lemon juice and 1/4 tsp sugar (dbl both for 4 ppl) to a small bowl. Season with pepper, then stir to combine.
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 the pot from heat. Set aside, still covered.
Meanwhile, add breadcrumbs to a shallow dish. Pat chicken dry with paper towels, then season with salt and pepper. Add chicken, half the garlic puree and remaining mayo to a medium bowl. Toss to coat. Working with one chicken breast at a time, press both sides into breadcrumbs to coat completely.
While coating chicken, 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 for each 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.
Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini. Season with salt and pepper. Cook, stirring often, until tender-crisp, 3-4 min. Add remaining garlic puree. Cook, stirring occasionally, until garlic puree is fragrant, 30 sec.
Fluff rice with a fork. Stir in 1 tbsp butter (dbl for 4 ppl) until melted and combined. Divide chicken, zucchini and rice between plates. Serve lemony mayo alongside for dipping. Squeeze a lemon wedge over top, if desired.
