Spicy Herb Chicken with Baby Potatoes, Broccoli & Garlic Rice
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2–3
Calories per serving: ~570 kcal
Ingredients:
For the Chicken & Veggies:
2 boneless, skinless chicken thighs or breasts
Salt & pepper
1/2 tsp paprika
1 tbsp olive oil
1 tbsp
1/2 onion, chopped
1 cup sliced mushrooms
1 cup broccoli florets
1 small red chili, thinly sliced
1 1/2 cups baby potatoes, halved
1 tbsp chopped parsley or chives
For the Garlic Rice:
1 cup jasmine or basmati rice
2 cups water
Pinch of salt
1 garlic clove, minced
1/2 tbsp
Instructions:
Cook the Rice: In a pot, bring water and salt to a boil. Add rice and garlic. Cover, simmer 12–15 minutes. Stir in butter and fluff. Let sit 5 mins.
Boil the Potatoes: In salted water, cook baby potatoes for 10–12 minutes or until fork-tender. Drain and set aside.
Sear the Chicken: Season chicken with salt, pepper, and paprika. Heat olive oil in a skillet, cook 5–6 minutes per side until golden and cooked. Remove and rest.
Sauté Veggies: In the same pan, melt butter. Add onions and mushrooms, sauté 3–4 mins. Add broccoli, chili, and cooked potatoes. Cook another 4 mins until slightly crisp and fragrant.
Slice Chicken & Combine: Cut chicken into strips. Plate rice, top with sautéed veggies and chicken.
Garnish with chopped herbs and serve warm.
Noes & Variations:
Add lemon zest for brightness.
Use cauliflower instead of broccoli.
Spice lovers can add extra chili or a drizzle of chili oil.