Garlic Glazed Chicken Veggies Bowls Recipe
This Garlic Glazed Chicken Veggies Bowl recipe features tender pan-seared chicken breasts glazed with a savory garlic, soy, and lemon sauce, served alongside sautéed baby potatoes, broccoli, red bell pepper, and onions. Paired with fluffy white rice, this balanced and flavorful bowl makes for a wholesome and satisfying meal perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken and Glaze Components
- 1 boneless chicken breast
- 30 ml olive oil (divided)
- 2 teaspoons minced garlic
- 5 ml soy sauce
- 15 ml lemon juice
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped for garnish
Roasted Vegetables
- 200 g baby potatoes
- 150 g broccoli florets
- 1 medium red bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 15 ml olive oil
- Salt, to taste
- Black pepper, to taste
Rice Base
- 1 cup white rice
- 360 ml water
- Salt, to taste (for rice cooking water)
Instructions
- Cook the Rice: Rinse the white rice thoroughly under cold water. In a medium saucepan, combine the rinsed rice with 360 milliliters of salted water. Bring the mixture to a rolling boil, then reduce the heat to its lowest setting, cover the saucepan, and simmer for 12–15 minutes until all the water is absorbed. Remove from heat and let it rest, still covered, for 5 minutes before gently fluffing with a fork.
- Boil the Baby Potatoes: Place the baby potatoes in a large pot and cover with salted water. Bring to a boil and cook for 12–15 minutes, or until the potatoes are tender and easily pierced with a fork. Drain the potatoes completely and set them aside.
- Sauté Vegetables: Heat 15 milliliters of olive oil in a large frying pan or skillet over medium heat. Add the thinly sliced onion and red bell pepper, sautéing for 3–4 minutes until they begin to soften. Incorporate the broccoli florets and the pre-boiled baby potatoes. Continue cooking for another 5 minutes, stirring occasionally, until the vegetables are lightly caramelized and tender-crisp. Season with salt and black pepper to taste.
- Prepare Garlic Glazed Chicken: Season the boneless chicken breast generously on both sides with salt and black pepper. Heat 15 milliliters of olive oil in a separate hot pan over medium-high heat. Sear the chicken for 5–6 minutes per side until cooked through and golden brown. In the final minute, add minced garlic, soy sauce, and lemon juice to the pan. Turn the chicken breasts to coat thoroughly with the glaze. Remove from pan, allow to rest for a few minutes, then slice into uniform pieces.
- Assemble Bowls: Divide the cooked white rice evenly between two serving bowls, neatly placing it on one side. Arrange the sautéed potatoes and vegetables on the other side. Lay the sliced garlic glazed chicken atop the rice and vegetables. Drizzle any remaining pan sauce over the bowl contents and garnish with fresh chopped parsley. Serve immediately for best flavor and texture.
Notes
- For an extra kick, incorporate a pinch of chili flakes or hot paprika into the chicken glaze or vegetables.
- Experiment with sweet potatoes or carrots as alternatives to baby potatoes for different flavor and texture.
- Serve with a spoonful of plain yogurt or a zesty herbed dressing on the side to add creaminess and richness.
- To simplify preparation and cleanup, try roasting the vegetables and chicken together on a single sheet pan instead of sautéing and pan searing.
