Spicy Garlic Chicken with Roasted Veggies & Fresh Cucumber-Tomato Salad
Description
This meal brings together bold flavors and textures: juicy spicy-garlic chicken seared and glazed to perfection, a tray of caramelized roasted vegetables, and a refreshing cucumber-tomato salad with herbs and lemon. It’s balanced, colorful, and perfect for weeknights or meal-prep.
Total Time & Breakdown
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: ~50–55 minutes
Servings: 4
Ingredients
1. Spicy Garlic Chicken
1.5–2 lbs (700–900 g) chicken thighs or breasts
6 cloves garlic, minced
1–2 tbsp sriracha (or your chili sauce of choice)
1 tsp chili flakes (optional, for extra heat)
2 tbsp soy sauce
1 tbsp honey or brown sugar
1 tbsp lime or lemon juice
1 tsp paprika
1 tsp salt
½ tsp black pepper
2 tbsp olive oil (for cooking)
2. Roasted Veggies
(Use any veggies you like; below is a great combo.)
1–2 carrots, sliced
1 red bell pepper, chopped
1 zucchini, sliced
1 red onion, wedges
1–2 cups broccoli florets
2–3 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
Salt + pepper to taste
3. Fresh Cucumber-Tomato Salad
1 large cucumber, diced
2 cups cherry tomatoes (or 2 large tomatoes), chopped
¼ red onion, thinly sliced
2–3 tbsp fresh parsley or cilantro, chopped
2 tbsp olive oil
1 tbsp lemon juice
Salt + pepper to taste
Optional: ¼ tsp dried oregano or sumac
Instructions
STEP 1 — Marinate the Spicy Garlic Chicken (5–10 minutes)
In a bowl, combine:
Minced garlic
Sriracha
Soy sauce
Honey
Lime juice
Paprika, chili flakes, salt, pepper
Add chicken and coat well.
Let marinate while you prep vegetables (or refrigerate for up to 4 hours for deeper flavor)
STEP 2 — Roast the Veggies (25–30 minutes)
Preheat oven to 425°F (220°C).
Spread all chopped vegetables onto a baking sheet.
Toss with olive oil, paprika, garlic powder, salt, and pepper.
Roast 25–30 minutes, flipping halfway, until browned at edges and tender.
STEP 3 — Cook the Spicy Garlic Chicken (10–14 minutes)
Stovetop method:
Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Add chicken and cook 5–7 minutes per side (depending on thickness) until browned.
Add leftover marinade to pan and simmer 1–2 minutes until sticky and glazed.
Oven method:
Bake at 425°F (220°C) for 20–25 minutes, basting halfway.
STEP 4 — Make the Fresh Cucumber-Tomato Salad (5 minutes)
In a bowl, toss cucumber, tomatoes, red onion, and parsley.
Add olive oil, lemon juice, salt, pepper, and oregano or sumac.
Mix gently and chill until serving.
SERVING
Plate the spicy garlic chicken beside a scoop of roasted veggies and a bright portion of cucumber-tomato salad. Spoon extra pan sauce over the chicken!
TIPS & VARIATIONS
Less Spicy: Use 1 tsp sriracha or replace with sweet chili sauce.
More Spicy: Add ½ tsp cayenne or 1 chopped fresh chili.
Crispier Veggies: Spread them out well—crowding steams them.
Add Protein Option: Works with tofu, shrimp, or salmon too.
Meal Prep: Keeps 3–4 days in fridge; keep salad separate.
Common Questions & Answers
Q1: Can I use chicken breasts instead of thighs?
Yes! Just avoid overcooking—breasts cook faster. Try 4–6 minutes per side on stovetop.
Q2: Can I air-fry the chicken?
Absolutely. Air-fry at 400°F (200°C) for 12–15 minutes, flipping at halfway.
Q3: What other veggies work well for roasting?
Sweet potatoes, asparagus, mushrooms, green beans, cauliflower, or Brussels sprouts.
Q4: Can I make the salad ahead of time?
Yes, but keep dressing separate until serving to prevent sogginess.
Q5: How do I make the chicken even more garlicky?
Add an extra 2–3 cloves or grate the garlic to release more flavor.