Crispy Honey Chicken with Green Beans by @louloukitchen_

1h

3 servings

🍗

500 g

Chicken breast fillets

🌽

200 g

Cornflakes

🍯

30 ml

Honey

🌶️

30 ml

Paprika

🫙

15 ml

Ground coriander

🥚

2 count

Eggs

🧄

3 count

Garlic

🫛

500 g

Green beans

🍅

15 ml

Tomato paste

🌻

Sunflower oil

🧅

2.5 count

Onions

🥕

15 ml

Olive oil spray

🫙

2.5 ml

Turmeric

🫚

2.5 ml

Ginger

🧂

1.3 ml

Fleur de sel

🥣

45 ml

Greek yogurt

🍋

15 ml

Lemon juice

🌿

Fresh herbs

🧂

2.5 ml

Salt

🌿

Fresh coriander

🌿

8 g

Parsley

  1. Preheat

    Preheat the oven to 200°C / 400°F and line a baking sheet with parchment paper.

  2. Chop
    • garlic cloves
    • onions

    Finely chop the 3 garlic cloves and thinly slice the 2 to 3 onions.

  3. Chop
    • fresh parsley

    Chop the fresh parsley and fresh fresh coriander; set aside a small portion for the white sauce.

  4. Season
    • chicken breast fillets
    • paprika
    • ground coriander

    Season the 500 g chicken breast fillets evenly with 2 tablespoons paprika and 1 tablespoon ground coriander.

  5. Beat
    • eggs

    Beat the 2 eggs in a shallow mixing bowl until smooth.

  6. Place
    • unsweetened cornflakes

    Place the 200 g unsweetened cornflakes in another bowl and lightly crush them with your hands for an even coating.

  7. Dip
    • chicken breast fillets
    • eggs

    Dip each seasoned chicken fillet in the beaten egg, coating both sides.

  8. Press
    • chicken breast fillets
    • unsweetened cornflakes
    • Eggs

    Press the egg-coated chicken into the crushed cornflakes and place the coated pieces on the prepared baking sheet.

  9. Drizzle
    • olive oil
    • chicken breast fillets

    Lightly drizzle or spray the breaded chicken with about 1 tablespoon olive oil.

  10. Bake
    • chicken breast fillets

    Bake the chicken for 25 minutes at 200°C / 400°F, until crisp and cooked through to an internal temperature of 74°C / 165°F.

  11. Heat
    • olive oil
    • tomato paste
    • garlic cloves

    Heat the remaining olive oil in a frying pan over medium heat and fry 1 tablespoon tomato paste with the chopped garlic for 2 minutes.

  12. Add
    • onions

    Add the sliced onions to the pan and sauté them for 4 to 5 minutes until softened.

  13. Add
    • frozen green beans
    • Tomato paste

    Add the frozen green beans to the pan and stir them through the tomato-onion mixture.

  14. Cook
    • frozen green beans

    Cook the green beans for 20 minutes over medium-high heat, stirring occasionally until their released water evaporates and the beans become browned.

  15. Season
    • ground turmeric
    • ground ginger
    • Green beans

    Season the beans with 1/2 teaspoon ground turmeric, 1/2 teaspoon ground ginger, 1/2 teaspoon paprika and fine salt.

  16. Stir
    • fresh parsley
    • frozen green beans

    Stir the chopped parsley and fresh coriander into the cooked green beans, then remove the pan from the heat.

  17. Combine
    • Greek yogurt
    • lemon juice
    • honey

    Combine 3 tablespoons Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon honey and the reserved chopped herbs in a bowl.

  18. Season
    • fine salt
    • Greek yogurt

    Season the white herb sauce with a pinch of fine salt and whisk until creamy.

  19. Drizzle
    • chicken breast fillets
    • honey

    Drizzle the baked crispy chicken with the remaining honey.

  20. Plate
    • chicken breast fillets
    • frozen green beans
    • Greek yogurt

    Plate the honey chicken with the charred green beans and white herb sauce; finish the beans with fleur de sel.

Crispy Honey Chicken with Green Beans by @louloukitchen_

1h

3 servings

🍗

500 g

Chicken breast fillets

🌽

200 g

Cornflakes

🍯

30 ml

Honey

🌶️

30 ml

Paprika

🫙

15 ml

Ground coriander

🥚

2 count

Eggs

🧄

3 count

Garlic

🫛

500 g

Green beans

🍅

15 ml

Tomato paste

🌻

Sunflower oil

🧅

2.5 count

Onions

🥕

15 ml

Olive oil spray

🫙

2.5 ml

Turmeric

🫚

2.5 ml

Ginger

🧂

1.3 ml

Fleur de sel

🥣

45 ml

Greek yogurt

🍋

15 ml

Lemon juice

🌿

Fresh herbs

🧂

2.5 ml

Salt

🌿

Fresh coriander

🌿

8 g

Parsley

Preparation Steps

  1. Step 1/20

    Preheat the oven to 200°C / 400°F and line a baking sheet with parchment paper.

    🍳baking sheet
    📜parchment paper

  2. Step 2/20

    Finely chop the 3 garlic cloves and thinly slice the 2 to 3 onions.

    🧄garlic cloves
    🧅onions
    🔪knife
    🪵cutting board

  3. Step 3/20

    Chop the fresh parsley and fresh fresh coriander; set aside a small portion for the white sauce.

    🌿fresh parsley
    🌿fresh fresh coriander
    🔪knife
    🪵cutting board

  4. Step 4/20

    Season the 500 g chicken breast fillets evenly with 2 tablespoons paprika and 1 tablespoon ground coriander.

    🍗chicken breast fillets
    🌶️paprika
    🫙ground coriander
    🥣mixing bowl
    🥄measuring spoons

  5. Step 5/20

    Beat the 2 eggs in a shallow mixing bowl until smooth.

    🥚eggs
    🥣mixing bowl
    🥄whisk

  6. Step 6/20

    Place the 200 g unsweetened cornflakes in another bowl and lightly crush them with your hands for an even coating.

    🌽unsweetened cornflakes
    🥣mixing bowl

  7. Step 7/20

    Dip each seasoned chicken fillet in the beaten egg, coating both sides.

    🍗chicken breast fillets
    🥚eggs
    🥣mixing bowl
    🥢tongs

  8. Step 8/20

    Press the egg-coated chicken into the crushed cornflakes and place the coated pieces on the prepared baking sheet.

    🍗chicken breast fillets
    🌽unsweetened cornflakes
    🥣mixing bowl
    🍳baking sheet
    🥢tongs

  9. Step 9/20

    Lightly drizzle or spray the breaded chicken with about 1 tablespoon olive oil.

    🫒olive oil
    🍗chicken breast fillets
    🥄measuring spoons
    🍳baking sheet

  10. Step 10/20

    Bake the chicken for 25 minutes at 200°C / 400°F, until crisp and cooked through to an internal temperature of 74°C / 165°F.

    🍗chicken breast fillets
    🍳baking sheet

  11. Step 11/20

    Heat the remaining olive oil in a frying pan over medium heat and fry 1 tablespoon tomato paste with the chopped garlic for 2 minutes.

    🫒olive oil
    🍅tomato paste
    🧄garlic cloves
    🍳frying pan
    🥄spatula
    🥄measuring spoons

  12. Step 12/20

    Add the sliced onions to the pan and sauté them for 4 to 5 minutes until softened.

    🧅onions
    🍳frying pan
    🥄spatula

  13. Step 13/20

    Add the frozen green beans to the pan and stir them through the tomato-onion mixture.

    🫘frozen green beans
    🍳frying pan
    🥄spatula

  14. Step 14/20

    Cook the green beans for 20 minutes over medium-high heat, stirring occasionally until their released water evaporates and the beans become browned.

    🫘frozen green beans
    🍳frying pan
    🥄spatula

  15. Step 15/20

    Season the beans with 1/2 teaspoon ground turmeric, 1/2 teaspoon ground ginger, 1/2 teaspoon paprika and fine salt.

    🫙ground turmeric
    🫚ground ginger
    🌶️paprika
    🧂fine salt
    🍳frying pan
    🥄spatula
    🥄measuring spoons

  16. Step 16/20

    Stir the chopped parsley and fresh coriander into the cooked green beans, then remove the pan from the heat.

    🌿fresh parsley
    🌿fresh fresh coriander
    🫘frozen green beans
    🍳frying pan
    🥄spatula

  17. Step 17/20

    Combine 3 tablespoons Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon honey and the reserved chopped herbs in a bowl.

    🥣Greek yogurt
    🍋lemon juice
    🍯honey
    🌿fresh parsley
    🌿fresh fresh coriander
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  18. Step 18/20

    Season the white herb sauce with a pinch of fine salt and whisk until creamy.

    🧂fine salt
    🥣Greek yogurt
    🥣mixing bowl
    🥄whisk

  19. Step 19/20

    Drizzle the baked crispy chicken with the remaining honey.

    🍗chicken breast fillets
    🍯honey
    🥄measuring spoons

  20. Step 20/20

    Plate the honey chicken with the charred green beans and white herb sauce; finish the beans with fleur de sel.

    🍗chicken breast fillets
    🫘frozen green beans
    🥣Greek yogurt
    🧂fleur de sel
    🥄spatula

Composition

Ingredients

Types

Meat, Sweeteners, Spices, Herbs, Eggs, Condiments, Vegetables, Aromatics, Seasonings, Dairy, Fruits, Citrus

Ingredients

Chicken breast fillets, Cornflakes, Honey, Paprika, Ground coriander, Eggs, Garlic, Green beans, Tomato paste, Sunflower oil, Onions, Olive oil spray, Turmeric, Ginger, Fleur de sel, Greek yogurt, Lemon juice, Fresh herbs, Salt, Fresh coriander, Parsley

Notes

Chicken breast fillets (cut into tenders), Cornflakes (unsweetened), Honey (a little, drizzled on chicken and in the sauce), Green beans (frozen, soaked in water and washed beforehand), Sunflower oil (a little), Onions (about 2-3 onions), Olive oil spray (a little spray), Turmeric (to taste), Ginger (to taste), Fleur de sel (a little, on the green beans), Greek yogurt (or fromage blanc), Fresh herbs (your choice, for the sauce), Salt (a little, for the sauce), Fresh coriander (added to the green beans), Parsley (added to the green beans)

Allergens

Eggs, Milk

Dietetics

Dietary regimen

High Protein

Calories

690 kcal

Macro nutrients

Protein: 53g, Carbohydrates: 67g, Fat: 23g, Fiber: 12g, Sugars: 16g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 4.2mg, Potassium: 1120mg, Sodium: 610mg

Vitamins

Vitamin A: 290µg, Vitamin C: 27mg, Vitamin B6: 1.3mg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

20 steps

Equipments

Utensils

baking sheet, parchment paper, frying pan, mixing bowl, whisk, knife, cutting board, spatula, tongs, measuring spoons

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight Dinner, Casual Dinner, Family Meal

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French, Mediterranean

Geographic

France, Europe

Various

Aspect

Texture

Crispy, Crunchy, Tender, Creamy, Juicy, Charred

Flavors

Sweet, Savory, Smoky, Tangy, Herbaceous, Garlicky, Spiced

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked chicken or yogurt sauce out longer than 2 hours.,Keep away from direct sunlight and heat.), fridge : 3 days (Store chicken, green beans and sauce in separate airtight containers.,Refrigerate at or below 4°C / 40°F.,Reheat chicken in the oven to restore crispness.), freezer : 2 months (Freeze cooked chicken and green beans in airtight freezer-safe containers.,Do not freeze the Greek yogurt sauce.)