Garlic Herb Chicken with Steamed Rice and Vegetable
This Garlic Herb Chicken with Steamed Rice and Vegetables is a simple, well-balanced meal packed with flavor. Juicy, pan-seared chicken infused with garlic and fresh herbs pairs perfectly with fluffy steamed rice and a medley of vibrant vegetables. It’s an easy and healthy meal that’s great for weeknights!
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: ~35 minutes
Ingredients
For the Garlic Herb Chicken:
2 boneless, skinless chicken breasts (or 4 boneless thighs)
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika (for color and mild spice)
½ teaspoon lemon zest (optional, for extra freshness)
1 tablespoon fresh parsley, chopped (for garnish)
For the Steamed Rice:
1 cup long-grain white rice (or jasmine rice)
2 cups water or chicken broth
½ teaspoon salt
½ teaspoon garlic powder (optional)
For the Steamed Vegetables:
1 cup broccoli florets
1 cup sliced carrots
1 cup snap peas (or green beans)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder (optional)
1 teaspoon olive oil
Instructions
1. Cook the Rice:
Rinse 1 cup of rice under cold water to remove excess starch.
In a medium pot, bring 2 cups of water or chicken broth to a boil.
Add rice and salt, stir once, cover, and reduce heat to low.
Cook for 15 minutes, then turn off the heat and let it rest for 5 minutes before fluffing with a fork.
2. Prepare the Chicken:
Pat chicken dry with a paper towel.
In a small bowl, mix salt, pepper, oregano, thyme, paprika, and lemon zest.
Rub the seasoning onto both sides of the chicken.
3. Cook the Chicken:
Heat olive oil in a pan over medium heat.
Add chicken breasts or thighs and sear for 4-5 minutes per side (until golden brown and cooked through).
In the last minute of cooking, add minced garlic and stir around the pan for extra flavor.
Remove the chicken from the pan and let it rest for 5 minutes before slicing.
4. Steam the Vegetables:
Bring 1-2 inches of water to a boil in a pot with a steamer basket.
Add broccoli, carrots, and snap peas. Cover and steam for 5-7 minutes until tender but still vibrant.
Season with salt, pepper, garlic powder, and a drizzle of olive oil or butter.
5. Assemble & Serve:
Plate the steamed rice first, then add sliced garlic herb chicken on top.
Arrange the steamed vegetables on the side.
Garnish with fresh parsley and a squeeze of lemon juice for extra brightness.
Nutritional Information
Calories: ~450 kcal
Protein: 40g
Carbohydrates: 50g
Fat: 10g
Fiber: 5g
Sodium: 600mg
Sugar: 5g
(Note: Nutritional values are approximate and may vary based on ingredients)
Notes & Tips
Rice Alternatives: Swap white rice for brown rice, quinoa, or cauliflower rice for a different texture and nutrition.
Extra Flavor: Add a splash of soy sauce or balsamic glaze on the vegetables for more depth.
Chicken Options: Use bone-in, skin-on chicken for more flavor, but increase the cooking time by 5-7 minutes.
Vegetable Variations: Swap in zucchini, bell peppers, mushrooms, or asparagus based on preference.
Meal Prep Friendly: Store in airtight containers in the fridge for up to 3 days. Reheat in the microwave or on the stove with a splash of water.
Frequently Asked Questions
Can I bake the chicken instead of pan-frying?
Yes! Bake at 400°F (200°C) for 20-25 minutes or until the internal temperature reaches 165°F (75°C).
Can I make this a one-pan dish
Yes! Sear the chicken in an oven proof pan, add the rice and broth, then bake at 375°F for 25-30 minutes.
What sauce pairs well with this dish?
A garlic butter sauce, honey mustard, or tzatziki sauce works great!