Glazed Chicken Fillets with Rice, Garlic Potatoes & Roasted Veggies
This dish features tender chicken fillets glazed in a savory-sweet Mediterranean-style sauce, paired with golden garlic potatoes, aromatic rice, and colorful roasted veggies.Every element adds its own charm — buttery potatoes, caramelized vegetables, and juicy, flavorful chicken.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Serves: 4
Ingredients
For the Glazed Chicken:
2 tbsp olive oil
500g chicken breast fillets
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp honey
1 tbsp balsamic vinegar or lemon juice
1 tbsp brown sugar
1 tsp Dijon mustard or whole-grain mustard
½ tsp paprika
Salt & black pepper, to taste
1 tbsp olive oil, for glazing finish
For the Garlic Potatoes:
3 medium potatoes, peeled and cubed
1½ tbsp olive oil
2 cloves garlic, minced
½ tsp dried rosemary or thyme
Salt & pepper, to taste
Optional: sprinkle of Parmesan for finish
For the Rice:
1 cup basmati or jasmine rice
2 cups chicken broth or water
1 tbsp olive oil
Pinch of salt
Optional: 1 tsp lemon zest for brightness
For the Roasted Veggies:
1 cup broccoli florets
1 bell pepper, sliced
1 carrot, sliced
1 small zucchini, diced
2 tbsp olive oil
½ tsp Italian seasoning
Salt & pepper, to taste
Instructions
Step 1: Roast the Veggies
Preheat oven to 200°C (400°F).
Toss broccoli, bell pepper, carrot, and zucchini with olive oil, Italian seasoning, salt, and pepper.
Spread on a baking tray and roast for 20–25 minutes, until tender and slightly charred.
Step 2: Cook the Garlic Potatoes
In a skillet, heat olive oil over medium heat.
Add potatoes and cook for 10–12 minutes, stirring occasionally, until golden.
Add garlic, rosemary, salt, and pepper; cook for another 2–3 minutes until fragrant.
Optional: sprinkle Parmesan and toss to coat before serving.
Step 3: Make the Rice
In a saucepan, bring chicken broth (or water) to a boil.
Stir in rice, butter, and a pinch of salt.
Cover, reduce heat to low, and simmer for 15 minutes or until fluffy.
Fluff with a fork and add lemon zest for a refreshing aroma.
Step 4: Cook the Glazed Chicken
In a small bowl, whisk together soy sauce, honey, balsamic vinegar, mustard, and brown sugar.
Heat olive oil in a large skillet over medium heat.
Season chicken with salt, pepper, and paprika; sear for 4–5 minutes per side until golden.
Add garlic and cook 30 seconds, then pour in the glaze mixture.
Simmer for 2–3 minutes until sauce thickens and coats the chicken.
Add butter to finish, swirling to create a glossy glaze.
Step 5: Assemble the Plate
Scoop fluffy rice onto a plate.
Add glazed chicken fillets on top, spooning extra glaze over them.
Serve with roasted veggies and garlic potatoes on the side.
Garnish with parsley or a drizzle of olive oil for a fresh finish.
Notes & Tips
For a richer glaze, deglaze the pan with a splash of chicken broth or apple cider vinegar.
Don’t overcook chicken fillets — keep them juicy by searing quickly on medium-high heat.
Use sweet potatoes instead of regular potatoes for a colorful variation.
The glaze can be doubled and stored as a sauce base for salmon or tofu.
Variations
Mediterranean Twist: Add a few olives and crumbled feta on top before serving.
Spicy Honey Version: Add a pinch of chili flakes to the glaze (optional).
Garlic Lemon Chicken: Replace balsamic with lemon juice for a zesty, fresh flavor.
Frequently Asked Questions
Q: Can I meal prep this?
A: Yes! Store each component separately for up to 3 days; reheat gently and combine before serving.
Q: Can I bake the chicken instead?
A: Definitely — bake at 200°C (400°F) for 20–25 minutes, brushing with glaze halfway through.
Q: What vegetables pair best?
A: Broccoli, carrots, bell peppers, zucchini, and red onions roast beautifully for this dish.
Nutritional Information
Calories: 640 kcal
Protein: 42g
Fat: 20g
Carbohydrates: 72g
Fiber: 6g