Crispy Rosemary and Walnut Chicken with Tomato Rice
and Steamed Broccoli
A crispy and delicious chicken meal!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
30 min
A crispy and delicious chicken meal!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
Ingredients
Tomato rice
Chopped tomatoes
0 Grams
Chicken stock cube
4*5*9*15*
0 Pieces
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Toast panko
Preheat the oven to 200°C. In a pan, toast the panko bread crumbs without oil for 2–3 minutes until golden brown.
2 Mix coating
Transfer panko to a plate. Add grated parmesan, finely chopped rosemary, chopped walnuts, salt and pepper.
3 Coat chicken
Pat dry chicken breasts with kitchen paper. Roll in olive oil, and then in panko and parmesan mixture. Place to an oven casserole lined with baking paper. Bake in the preheate3d oven for 20–25 minutes until cooked through and crispy on top.
4 Chop and fry
Peel and mince onion and garlic. Heat oil in a pot and fry onion and garlic for 3–5 minutes. Add chopped tomatoes and dried basil. Bring to a boil.
5 Cook rice
Add rice, water and chicken stock cube. Bring to a boil, then reduce the heat to low. Cover and let simmer for 15 minutes until the liquid is absorbed and the rice is cooked.
6 Boil broccoli
Cut broccoli to florets. Bring a pot of lightly salted water to a boil and cook broccoli for 5 minutes until crisp-tender. Drain and serve with the crispy rosemary chicken and the tomato rice.
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