Glazed Chicken Filets with Rice, Garlic Potatoes & Roasted Veggies
This dish combines juicy glazed chicken filets with fluffy rice, crispy garlic potatoes, and a medley of roasted Mediterranean vegetables. It’s a hearty, homey meal with a balance of sweet-savory flavors and golden roasted textures — perfect for a cozy dinner or meal prep.
Prep time: 25 minutes
Cook time: 40 minutes
Total time: 1 hour 5 minutes
Ingredients
For the Chicken Filets
2 boneless, skinless chicken breasts, sliced into filets
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp honey or maple syrup
1 tsp soy sauce
1 tsp Dijon mustard
1 garlic clove, minced
½ tsp dried oregano
Salt and pepper, to taste
For the Rice
1 cup basmati or jasmine rice
2 cups water or chicken broth
1 tbsp olive oil or butter
1 garlic clove, minced
Salt, to taste
Optional: 1 tbsp chopped parsley or dill for freshness
For the Garlic Potatoes
2 medium potatoes, cut into cubes
1 tbsp olive oil
2 garlic cloves, minced
½ tsp dried rosemary or thyme
Salt and pepper, to taste
For the Roasted Veggies
1 cup zucchini, chopped
1 red bell pepper, sliced
½ red onion, cut into chunks
1 carrot, sliced
1 tbsp olive oil
Salt, pepper, and oregano, to taste
Instructions
1. Marinate & Cook the Chicken
In a bowl, whisk together honey (or maple syrup), soy sauce (or balsamic), mustard, lemon juice, olive oil, garlic, oregano, salt, and pepper.
Add chicken filets, coat well, and marinate for 20–30 minutes.
Heat a skillet over medium heat and sear chicken for 5–6 minutes per side until golden and glazed.
Spoon extra glaze over top as it cooks. Remove and set aside.
2. Make the Rice
Heat olive oil in a pot, add garlic, and saute for 30 seconds.
Stir in rice, then add water or broth and salt.
Bring to a boil, cover, and simmer for 12–15 minutes until tender.
Fluff and stir in parsley or dill.
3. Roast the Garlic Potatoes
Preheat oven to 200°C (400°F).
Toss potato cubes with olive oil, garlic, rosemary, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and crisp.
4. Roast the Veggies
On another tray, toss zucchini, bell pepper, onion, and carrot with olive oil, salt, pepper, and oregano.
Roast for 15–20 minutes, until tender and slightly charred on edges.
5. Assemble the Plate
Spoon rice onto the base of your plate.
Add a portion of roasted garlic potatoes.
Add the roasted veggies on one side.
Place glazed chicken filets on top, drizzling with any leftover glaze.
Garnish with fresh parsley or lemon wedges.
Notes & Tips
For a deeper glaze, add 1 tsp balsamic reduction or pomegranate molasses while cooking the chicken.
Use sweet potatoes instead of regular potatoes for a richer Mediterranean vibe.
You can air-fry the potatoes at 200°C for 18–20 minutes for a crispier result.
Store leftovers in airtight containers for up to 4 days — it reheats beautifully.
Nutritional Information
Calories: ~620 kcal
Protein: 42 g
Fat: 20 g
Carbs: 68 g
Fiber: 5 g
Sodium: moderate