Crunchy Panko Sesame Chicken with Garlic Green Beans and Rice

This oven-baked chicken dinner delivers an irresistible crunch with a panko-sesame crust, all while keeping prep and cleanup to a minimum. Juicy chicken cutlets are topped with a golden, nutty coating and roasted alongside tender garlic green beans in convenient oven-ready trays.

Serve the chicken and green beans over fluffy microwavable rice, then finish with a drizzle of spicy mayo for a creamy kick. It’s a complete meal that comes together in just 35 minutes-perfect for busy weeknights.

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Ingredients

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

4 tablespoon Spicy MayoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. Trim green beans if necessary. In one oven-ready tray, toss green beans with a drizzle of oil, half the garlic powder, salt and pepper. In a small bowl, combine panko, sesame seeds, 1 tbsp olive oil, a pinch of salt and pepper.
2. Pat chicken dry with paper towels and season all over with remaining garlic powder, salt and pepper. Arrange in remaining oven-ready tray. Brush tops of chicken with mayonnaise; mound with panko mixture, pressing firmly to adhere (no need to coat undersides). Roast tray with green beans and tray with chicken side by side on middle rack until green beans are tender, topping is golden brown and chicken is cooked through, 20-25 minutes.
3. When chicken has 5 minutes left, empty rice into a medium microwave-safe bowl (break up rice with your hands). Add 3 tbsp water. Cover tightly with plastic wrap; microwave until rice is warmed through and tender, 1½-2 minutes. Fluff rice with a fork. Stir in 1 tbsp butter; taste and season with salt and pepper if desired.
4. Divide chicken, green beans and rice between plates. Top chicken with spicy mayo and serve.

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