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Corn Flake and Honey-Crusted Chicken
with Broccoli, Green Peas and Basmati Rice
We’re using cornflakes for a crispy crunchy coating! A hint of honey, paprika, and garlic perfects the sweet and salty flavour combo.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Poitrines de poulet
2 tasse(s)
Flocons de maïs
(Contient Orge)
2 cc
Paprika fumé
(Contient Soya)
2 cc
Poudre d'ail
2 pièce(s)
Concentré de bouillon de poulet
454 g
Brocoli, en fleurons
1.5 tasse(s)
Riz basmati
4 cs
Miel
227 g
Petits pois
113 g
Oignon, haché
10 g
Persil
Pas inclus dans votre livraison
1
Sel et Poivre*
4
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Preheat your oven to 425°F (to bake the chicken). Start prepping when your oven comes up to temperature!
Wash and dry all produce.* Roughly chop the parsley. In a large zip-top bag, combine the corn flakes, smoked paprika and garlic powder. Season with salt and pepper. Using a rolling pin, crush the corn flakes inside the bag into a breadcrumb-like texture.
Pat the chicken dry with paper towels. Coat the chicken in 2 tbsp honey, then place in the bag. Press the chicken firmly into the corn flake mixture and turn to cover both sides. On a parchment-lined baking sheet, arrange the chicken breasts.
Bake the chicken in the centre of the oven, until golden-brown and cooked through, 20-25 min. (TIP: Cook each piece to a minimum internal temp. of 165°F, as size may vary.**)
Meanwhile, heat a medium pot over medium heat. Add a drizzle of oil, then the onions. Cook, stirring occasionally, until softened, 3-4 min. Add the rice and toast for 2 min. Add the broth concentrates and 3 cups salted water. Bring to a boil over high heat, then reduce the heat to low. Cover and cook until all the water is absorbed, 12-14 min.
Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the broccoli. Cook, stirring occasionally, until tender-crisp, 6-7 min. Add the peas and cook until warmed through, 2-3 min. Season with salt and pepper.
Fluff the rice with a fork and stir in the parsley. Thinly slice the chicken. Divide the chicken, rice and veggies between plates. Drizzle the chicken with the remaining honey.