Cornflake and Honey-Crusted Chicken
with Parmesan Broccoli and Yellow Rice
Let’s not limit cereal to breakfast time—it has a place at the dinner table too! We’re using cornflakes for a crispy-crunchy coating on juicy chicken breasts. A hint of honey, paprika, and garlic perfects the sweet and salty flavor combo. A sprinkle of Parmesan over broccoli adds a crispy, cheesy finish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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Preheat oven to 400 degrees. In a small pot, bring 1 cup water, a large pinch of salt to a boil. Add the rice, cover, and reduce to a simmer for about 15 minutes, until tender.
Prep the chicken: in a large plastic or paper bag, combine the cornflakes, paprika, garlic powder, and a large pinch of salt and pepper. Break up the cornflakes with a wooden spoon, or crush them inside the bag with your hands. Coat the chicken breasts with a thin layer of honey and season on all sides with salt and pepper. Place the chicken breasts into the plastic bag to coat on all sides with the cornflake mixture.
Place the chicken breasts on one side of a lightly oiled baking sheet. On the other side, toss the broccoli with 2 teaspoons oil and a pinch of salt and pepper. Place the baking sheet in the oven to cook for 15-18 minutes, until the chicken is cooked through and broccoli is golden brown.
When the chicken is cooked, remove it from the oven and rest for 5 minutes. Sprinkle the Parmesan over the broccoli on the baking sheet and return to the oven for 3-4 minutes, until the cheese is melted beginning to crisp.
Meanwhile, add the peas to the rice and fluff with a fork to combine and heat through. Thinly slice the chicken and serve alongside the yellow rice and Parmesan broccoli. Enjoy!