Sesame-Panko Crusted Chicken with Carrot-Ginger Rice & Green Beans
45g of Protein

Sesame-Panko Crusted Chicken

with Carrot-Ginger Rice & Green Beans

40 MIN
2 Servings
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  • with Chicken Breasts
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  • with Chicken Breasts

    From the Test Kitchen

    Here, you'll roast tender chicken breasts in the oven under a topping of subtly spicy yuzu mayo, sesame seeds, and panko breadcrumbs to achieve a moist interior and flavorful crust. A vibrant side of carrot-ginger rice brings the dynamic flavors of this dish together.

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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    45g Of Protein
    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Sesame-Panko Crusted Chicken with Carrot-Ginger Rice & Green Beans
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • ½ cup Long Grain White Rice
    • 6 oz Carrots
    • 6 oz Green Beans
    • 2 Tbsps Candied Ginger
    • 1 Tbsp Sweet White Miso Paste
    • 1 Tbsp Rice Vinegar
    • 2 Tbsps Mayonnaise
    • ¼ cup Panko Breadcrumbs
    • 1 Tbsp Yuzu Kosho
    • 1 tsp Black & White Sesame Seeds
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater. Cut off and discard any stem ends from the green beans; place in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. In a separate bowl, combine the mayonnaise and yuzu kosho; season with salt and pepper.

    Cook the carrots
    2 Cook the carrots

    In a medium pot, combine the miso paste and 1/2 cup of hot water; whisk until the miso has dissolved. Add the candied ginger, grated carrots, and vinegar. Cook on medium-high, stirring occasionally, 5 to 7 minutes, or until the carrots are softened and the liquid has reduced in volume. Transfer to a bowl. Rinse and wipe out the pot.

    Start the chicken
    3 Start the chicken

    Meanwhile, line a sheet pan with foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place on one side of the sheet pan. Transfer half the yuzu mayo to a bowl and set aside for serving. Evenly top the chicken with the remaining yuzu mayo, breadcrumbs (pressing gently to adhere), and sesame seeds. Drizzle with olive oil. Roast 8 minutes. Leaving the oven on, remove from the oven.

    Cook & finish the rice
    4 Cook & finish the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In the same pot, combine the rice, a big pinch of salt, and  1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the cooked carrots; stir to combine.

    Finish & serve your dish
    5 Finish & serve your dish

    Meanwhile, carefully add the seasoned green beans in an even layer to the other side of the sheet pan of partially roasted chicken. Roast 10 to 12 minutes, or until the green beans are tender when pierced with a fork and the chicken is lightly browned and cooked through.* Remove from the oven. Serve the roasted chicken and green beans with the finished rice. Top the chicken with the reserved yuzu mayo. Enjoy!

    *The USDA recommends a minimum safe cooking temperature of 165F for chicken.

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater. Cut off and discard any stem ends from the green beans; place in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. In a separate bowl, combine the mayonnaise and yuzu kosho; season with salt and pepper.

    2 Cook the carrots

    In a medium pot, combine the miso paste and 1/2 cup of hot water; whisk until the miso has dissolved. Add the candied ginger, grated carrots, and vinegar. Cook on medium-high, stirring occasionally, 5 to 7 minutes, or until the carrots are softened and the liquid has reduced in volume. Transfer to a bowl. Rinse and wipe out the pot.

    Cook the carrots
    Start the chicken
    3 Start the chicken

    Meanwhile, line a sheet pan with foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place on one side of the sheet pan. Transfer half the yuzu mayo to a bowl and set aside for serving. Evenly top the chicken with the remaining yuzu mayo, breadcrumbs (pressing gently to adhere), and sesame seeds. Drizzle with olive oil. Roast 8 minutes. Leaving the oven on, remove from the oven.

    4 Cook & finish the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In the same pot, combine the rice, a big pinch of salt, and  1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the cooked carrots; stir to combine.

    Cook & finish the rice
    Finish & serve your dish
    5 Finish & serve your dish

    Meanwhile, carefully add the seasoned green beans in an even layer to the other side of the sheet pan of partially roasted chicken. Roast 10 to 12 minutes, or until the green beans are tender when pierced with a fork and the chicken is lightly browned and cooked through.* Remove from the oven. Serve the roasted chicken and green beans with the finished rice. Top the chicken with the reserved yuzu mayo. Enjoy!

    *The USDA recommends a minimum safe cooking temperature of 165F for chicken.

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