Breaded Chicken Thighs
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Breaded Chicken Thighs

Breaded Chicken Thighs

with Buttery Veggies and Garlic Mayo

Crispy breaded chicken thighs are paired with fluffy rice and honeyed peas and carrots! We are bringing the bright flavours of summer to your table, no matter the season!

Tags:
Family Friendly
Allergens:
Barley
Milk
Wheat
Rye
Sesame
Soy
Oats
Egg
Mustard
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

280 g

Chicken Thighs

¾ cup

Basmati Rice

1 unit(s)

Carrot

56 g

Green Peas

1 unit(s)

Garlic, cloves

½ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

¼ cup

Mayonnaise

(Contains Egg, Mustard)

1 unit(s)

Honey

1 tbsp

Chicken Stock Powder

(Contains Soy)

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1010 kcal
Fat47 g
Saturated Fat13 g
Carbohydrate104 g
Sugar16 g
Dietary Fiber9 g
Protein43 g
Cholesterol185 mg
Sodium1750 mg
Trans Fat0.5 g
Potassium900 mg
Calcium150 mg
Iron6 mg
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

Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Small Bowl
Peeler
Shallow Dish
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Paper Towel

Instructions

Cook rice
1

Before starting, preheat the oven to 425 °F. Wash and dry all produce. Garlic Guide for Step 2: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and stock powder to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.

Prep and make garlic mayo
2

Meanwhile, peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Peel, then mince or grate garlic. Combine mayo and 1/4 tsp (1/2 tsp) garlic in a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine. Reserve 1 1/2 tbsp (3 tbsp) garlic mayo in a large bowl.

Bread chicken
3

Add breadcrumbs to a shallow dish.Pat chicken dry with paper towels. Add chicken and half the Zesty Garlic Blend to the large bowl with reserved garlic mayo. Season with salt and pepper, then toss to coat. Working with one chicken thigh at a time, press both sides into breadcrumbs to coat completely. Carefully shake off any excess breadcrumbs.

Cook chicken
4

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then breaded chicken. (NOTE: For 4 ppl, cook in batches, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 12-14 min.** Carefully wipe the pan clean.

Cook veggies
5

Reheat the same pan over medium.When hot, add carrots, honey, 1/3 cup (1/2 cup) water and 1 tbsp (2 tbsp) butter. Simmer, stirring occasionally, until carrots are tender-crisp, 4-5 min.Add peas and remaining Zesty Garlic Blend.Cook, stirring occasionally, until carrots are softened, and liquid is absorbed. 4-5 min.

Finish and serve
6

Fluff rice with a fork. Divide rice, breaded chicken and buttery veggies between plates. Serve garlic mayo on the side for dipping.