Quick and Easy
Easy Breadcrumb Chicken
Healthy Orzo and Baked Carrots
Ingredients
- ¼ cup all-purpose flour
- 2 large eggs, lightly beaten
- 1½ cups panko breadcrumbs
- 1½ lb boneless, skinless chicken breasts, halved
- ½ tsp salt
- ¼ tsp pepper
- 4 Tbsp olive oil
Instructions
- Place flour, eggs, and breadcrumbs each in separate shallow bowls.
- Pound chicken to an even thickness using the heel of your hand or a meat mallet. Sprinkle chicken with salt and pepper.
- Coat chicken with flour, then dip in egg, and then coat with breadcrumbs.
- Cook chicken, in 2 batches, in 2 Tbsp hot oil per batch in a large skillet over medium heat 3 to 4 minutes per side or until done and golden brown.
Side Dish Ingredients
- 1½ lb carrots, cut into sticks
- 3 Tbsp olive oil
- 2 tsp honey
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp butter
- 1 cup orzo
- 1 (14.5-oz) can chicken broth
- 1 (6-oz) pkg baby spinach
- ½ cup freshly grated Parmesan cheese
Side Dish Instructions
- Preheat oven to 425°F. Toss together carrots, oil, honey, and ½ tsp each salt and pepper on a rimmed baking sheet coated with cooking spray. Spread carrots in a single layer.
- Bake 20 minutes or until carrots are browned and tender.
- Meanwhile, melt butter in a large skillet over medium heat. Add orzo; stir until browned. Add broth; bring to a boil, cover, reduce heat, and simmer 15 minutes or until tender.
- Stir in spinach; cover and let stand 3 minutes or until wilted.
- Sprinkle with cheese; season with salt and pepper to taste.
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