This recipe is more than just a catchy title; it’s a celebration of flavor and texture! The crispy corn flour crust adds a unique twist to your typical chicken dinner, while the pan-roasted vegetables ensure a healthy and satisfying meal.
It’s Wednesday night, the end of a long day, and the fridge is taunting you with its meager offerings. The thought of takeout beckons, but your wallet and health goals are screaming “no!” Fear not, weary warrior! This recipe for chicken with vegetables in a corn flour crust is here to save the day (and your sanity).
This dish wasn’t born out of a meticulously planned menu; it arose from a moment of pure kitchen improvisation. Staring at a lonely chicken breast and a half-used bag of corn flour, inspiration struck. The result? A revelation. The corn flour crust became the unexpected hero, adding a delightful textural twist to the classic chicken and veggie combo. It wasn’t greasy like breadcrumbs, boasting a delightful crunch that had me second-guessing (okay, maybe even third-guessing) my portion control.
But the magic doesn’t stop there. This recipe is a one-pan wonder, meaning minimal cleanup and maximum relaxation time. So ditch the takeout menus and the mountain of dishes – this recipe is all about maximizing flavor and minimizing stress.
Whether you’re a seasoned cook or a kitchen novice, this recipe is for you. It’s easy to follow, uses common ingredients, and delivers a taste sensation that will leave you wondering why you haven’t tried it sooner. So go forth, conquer your weeknight woes, and discover the deliciousness of the corn flour crust!
Why you’ll love this recipe
- Easy Cleanup: Everything cooks in one pan, minimizing dishes and maximizing relaxation time!
- Flavorful Twist: The corn flour crust adds a delightful crunch and subtle sweetness that complements the savory chicken and vegetables.
- Simple Ingredients: This recipe uses common pantry staples, making it a great choice for a weeknight dinner.
Ready to Get Cooking? Let’s dive into the ingredients and instructions to create this delicious dish.
Ingredients
For the Chicken:
- 400 g (14 oz) boneless, skinless chicken breasts
- 5 g (0.18 oz) salt
- 3 g (0.11 oz) black pepper
- 1 large egg
- 100 g (3.5 oz) corn flour
For the Vegetables:
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 20 ml (0.7 fl oz) olive oil
For the Sauce:
- 25 g (0.9 oz) tomato paste
- 20 g (0.7 oz) honey
- 20 ml (0.7 fl oz) soy sauce
- 10 g (0.35 oz) Dijon mustard
- 50 ml (⅕ cup) melted butter
- 5 g (0.18 oz) salt
- 3 g (0.11 oz) black pepper
Instructions
- Prep the Chicken: Season the chicken breasts generously with salt and black pepper. Beat the egg in a shallow dish. Dredge the chicken in the egg, then coat evenly in the corn flour.
- Cook the Chicken and Vegetables: Heat the olive oil in a large pan over medium heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through.
- Remove the chicken from the pan and set aside. Add the sliced zucchini and red bell pepper to the pan and cook for an additional 5 minutes, or until tender-crisp.
- Create the Sauce: In a small bowl, whisk together the tomato paste, honey, soy sauce, Dijon mustard, melted butter, salt, and black pepper.
- Assemble and Finish: Pour the sauce over the vegetables in the pan. Nestle the cooked chicken breasts back into the pan and spoon the sauce over them. Bring the sauce to a simmer and cook for an additional 2-3 minutes, or until the sauce is slightly thickened.
- Serve and Enjoy! Plate the chicken and vegetables, spooning the sauce over the top. Garnish with fresh herbs like parsley or cilantro for a pop of color, if desired.
This one-pan wonder is sure to become a weeknight favorite. The crispy corn flour crust adds a delightful textural contrast to the tender chicken and vegetables, while the flavorful sauce ties everything together. So ditch the takeout menus and give this recipe a try. You won’t be disappointed!
