with Parmesan Broccoli and Yellow Rice with Peas

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Name: Corn Flake and Honey-Crusted Chicken
Prep time: 30 min
Cook time: 11 h
Total time: 11 h
Yield: 2
Cuisine: not set
Ingredients: 12 ounces chicken breasts; 1 cup corn flakes; 6 ounces broccoli florets; 4 ounces peas; 1/2 cup yellow rice; 1/4 cup Parmesan cheese; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 tablespoon honey

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INGREDIENTS

12 ounces chicken breasts
1 cup corn flakes
6 ounces broccoli florets
4 ounces peas
1/2 cup yellow rice
1/4 cup Parmesan cheese
1 teaspoon paprika
1 teaspoon garlic powder
1 tablespoon honey

Servings

INSTRUCTIONS

1 Preheat the oven to 400 degrees. In a small pot, bring 1½ cups water

with a large pinch of salt to a boil. Add the yellow rice, reduce to a

simmer and cook, covered, for about 15 minutes until tender. Remove the

pot from the heat and keep covered.

2 Prep the chicken: in a large plastic or paper bag, combine the

corn flakes, paprika, garlic powder, and a large pinch of salt and

pepper. Break up the corn flakes 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

corn flake mixture.

3 Place the chicken breasts on one side of a lightly oiled baking sheet.

On the other side, toss the broccoli florets with 2 teaspoons oil and a

pinch of salt and pepper. Place the baking sheet in the oven to cook for

15-20 minutes, until the chicken is cooked through and the broccoli is

golden brown.

4 When the chicken is cooked, remove it from the oven and let it rest

for 5 minutes. Sprinkle the Parmesan cheese over the broccoli on

the baking sheet and return it to the oven for 3-4 minutes until the

cheese is melted and beginning to crisp.

5 Meanwhile, add the peas to the yellow rice and fluff with a fork to

combine and heat through. Thinly slice the chicken and serve alongside

the yellow rice and Parmesan broccoli.

NOTES

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Corn Flake and Honey-Crusted Chicken

12 ounces chicken breasts
1 cup corn flakes
6 ounces broccoli florets
4 ounces peas
1/2 cup yellow rice
1/4 cup Parmesan cheese
1 teaspoon paprika
1 teaspoon garlic powder
1 tablespoon honey

1 Preheat the oven to 400 degrees. In a small pot, bring 1½ cups water
with a large pinch of salt to a boil. Add the yellow rice, reduce to a
simmer and cook, covered, for about 15 minutes until tender. Remove the
pot from the heat and keep covered.
2 Prep the chicken: in a large plastic or paper bag, combine the
corn flakes, paprika, garlic powder, and a large pinch of salt and
pepper. Break up the corn flakes 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
corn flake mixture.
3 Place the chicken breasts on one side of a lightly oiled baking sheet.
On the other side, toss the broccoli florets with 2 teaspoons oil and a
pinch of salt and pepper. Place the baking sheet in the oven to cook for
15-20 minutes, until the chicken is cooked through and the broccoli is
golden brown.
4 When the chicken is cooked, remove it from the oven and let it rest
for 5 minutes. Sprinkle the Parmesan cheese over the broccoli on
the baking sheet and return it to the oven for 3-4 minutes until the
cheese is melted and beginning to crisp.
5 Meanwhile, add the peas to the yellow rice and fluff with a fork to
combine and heat through. Thinly slice the chicken and serve alongside
the yellow rice and Parmesan broccoli.

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Nutrition

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Serving Size: 1 Serving (337g)
Recipe Makes: 2 Servings

Calories: 455
Calories from Fat: 157 (35%)

Amt Per Serving		% DV

	Total Fat 17.4g	23 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 6.8g
	Polyunsanturated Fat 3.6g
Cholesterol 111.6mg		34 %
Sodium 288mg		10 %
Potassium 839.1mg		22 %
Total Carbohydrate 32.1g		9 %
	Dietary Fiber 6g	24 %
	Sugars, other 26.1g
Protein 43.5g		62 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 455

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