Spicy Herb Chicken with Baby Potatoes, Broccoli, and Garlic Rice
This flavorful, well-balanced meal features juicy, herb-marinated chicken with a spicy kick, tender roasted baby potatoes, vibrant steamed broccoli, and aromatic garlic rice. It’s a one-plate wonder that’s perfect for weeknight dinners, family meals, or meal prep. The combination of spice, herbs, and garlic creates bold flavors while keeping it wholesome and satisfying.
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Serves: 4
Ingredients
For the Spicy Herb Chicken
4 boneless, skinless chicken breasts or thighs
2 tbsp olive oil
1 tsp smoked paprika
1 tsp chili powder
½ tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp dried thyme or Italian herbs
Salt & pepper, to taste
Juice of ½ lemon
For the Baby Potatoes
1 lb (450 g) baby potatoes, halved
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
Salt & pepper, to taste
Optional: ½ tsp dried rosemary or thyme
For the Garlic Rice
1 cup long-grain rice (basmati or jasmine)
2 cups water or chicken broth
2 tbsp olive oil
3 cloves garlic, minced
Salt, to taste
Optional: chopped parsley for garnish
For the Broccoli
2 cups broccoli florets
1 tsp olive oil or butter
Salt & pepper, to taste
Optional: squeeze of lemon juice
Instructions
1. Prepare the Chicken
Mix olive oil, smoked paprika, chili powder, cayenne, garlic powder, onion powder, thyme, salt, pepper, and lemon juice.
Rub mixture all over the chicken.
Let marinate for at least 10 minutes (or up to 1 hour in the fridge).
2. Roast the Baby Potatoes
Preheat oven to 425°F (220°C).
Toss halved baby potatoes with olive oil, paprika, garlic powder, salt, pepper, and herbs.
Spread on a baking sheet and roast 25–30 minutes, flipping halfway, until golden and tender.
3. Cook the Garlic Rice
In a medium pot, melt butter or heat olive oil over medium heat.
Saute minced garlic 30 seconds until fragrant.
Add rice and stir 1 minute to coat.
Pour in water or broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer 12–15 minutes.
Fluff with a fork and keep warm.
4. Cook the Chicken
Heat a grill pan or skillet over medium-high heat.
Cook chicken 5–7 minutes per side, depending on thickness, until internal temperature reaches 165°F (74°C).
Remove from heat and let rest 5 minutes before slicing.
5. Steam or Saute the Broccoli
Heat 1 tsp olive oil or butter in a skillet over medium heat.
Add broccoli and saute 4–5 minutes until tender-crisp.
Season with salt, pepper, and optional lemon juice.
6. Assemble the Plate
Serve a portion of garlic rice on each plate.
Add sliced spicy herb chicken and roasted baby potatoes.
Arrange broccoli on the side.
Garnish with fresh parsley or a wedge of lemon.
Frequently Asked Questions
Can I use chicken thighs instead?
Yes — cook slightly longer (6–8 minutes per side for boneless).
Can I make this spicier or milder?
Adjust cayenne and chili powder to taste. You can omit cayenne for mild flavor.
Can I bake the chicken with the potatoes?
Yes — place chicken on a tray alongside potatoes for the last 20–25 minutes of roasting.
Can I prep this meal in advance?
Yes — marinate chicken and prep potatoes ahead. Cook rice and broccoli fresh or reheat gently.
Tips for Best Results
Dry chicken before applying spice rub for a nice sear.
Cut potatoes evenly to ensure uniform roasting.
Use chicken broth in rice for extra flavor.
Let chicken rest before slicing to retain juices.
Steam broccoli just until tender-crisp to preserve nutrients and color.
Nutritional Information
Calories: ~550
Protein: ~38 g
Carbs: ~50 g
Fat: ~22 g
Saturated Fat: ~5 g
Fiber: ~6 g
Sodium: ~700 mg
Vitamin A: 120% DV
Vitamin C: 80% DV
Potassium: ~1000 mg