Garlic Glazed Chicken Bowls

This Garlic Glazed Chicken with Roasted Veggies and Rice Bowl is the kind of vibrant dinner that always manages to reset my week. The garlicky glaze on juicy chicken, paired with a rainbow of roasted veggies and fluffy white rice, makes every forkful satisfying yet fresh. Simple enough for a busy weeknight, but it never feels ordinary.

I remember stumbling onto this recipe when I needed a new way to use up weekly basics like chicken and potatoes and it instantly became my backup plan for hectic nights. Now the aroma of lemony garlic sauce brings everyone running to the kitchen.

Ingredients

• Boneless chicken breasts: Tender and juicy when quickly seared Look for meat that is pale pink and free from thin edges
• Olive oil: Adds subtle richness Choose extra virgin for its flavor and health benefits
• Garlic clove: Provides a fragrant punch Fresh garlic has a firm feel and papery skin
• Soy sauce: Brings a savory depth
• Lemon juice: Brightens the glaze and balances flavors Fresh lemons are best but bottled lemon juice works in a pinch
• Salt and black pepper to taste: Essential for seasoning do not skip
• Chopped parsley: Adds freshness and a pop of color Pick leaves that are firm and vibrant green
• Baby potatoes: Naturally sweet and buttery Small sizes cook quickly and evenly
• Broccoli florets: Bright color and crunch select deep green heads with tight florets
• Red chili or bell pepper: Offers a pop of color and mild heat For less spice use bell pepper
• Small onion: Adds sweetness When sliced thin it sautés perfectly
• Olive oil for vegetables: Helps veggies caramelize and turn golden
• White rice: Basmati or jasmine Stay fluffy and aromatic Check that grains are unbroken and free of odd smells
• Water: Needed to steam the rice filtered or tap is fine
• Salt to taste: For seasoning the rice

Step-by-Step Instructions

Cook the Rice:

Rinse the rice under cold water until it runs clear to remove excess starch Place rice and salted water in a pot Bring to a boil then cover and simmer on the lowest heat setting for 12 to 15 minutes Turn off the heat and let it rest covered for another 5 minutes This results in perfectly fluffy rice every time Fluff gently with a fork

Boil the Potatoes:

Place the baby potatoes in a pot cover with cold salted water and bring to a boil Simmer for 12 to 15 minutes until they are fork tender meaning a fork easily slips through Drain well and set aside so they do not overcook

Sauté the Vegetables:

In a large skillet heat olive oil over medium heat Add sliced onions and red chili or bell pepper and cook for 3 to 4 minutes until they begin to soften Stir in broccoli florets and the boiled potatoes Continue to sauté for about 5 minutes until the veggies are golden in spots and slightly caramelized Sprinkle with salt and pepper for seasoning

Cook the Chicken:

Pat chicken breasts dry and season both sides with salt and black pepper In a separate skillet heat olive oil until shimmering Add the chicken and sear 5 to 6 minutes per side or until deeply golden brown and cooked through In the final minute add minced garlic soy sauce and lemon juice turning the chicken breasts so the glaze coats each side Remove from heat and allow to rest for a couple of minutes before slicing to keep juices inside

Assemble the Bowls:

Fill each bowl with a big scoop of rice Top one side with the sautéed potatoes and veggies then layer on slices of chicken Drizzle over any remaining garlic glaze from the pan and scatter with chopped parsley for a pretty finish

Pin it

I always look forward to the first bite of the garlicky chicken I love how a bit of lemon gives the dish a brightness that wakes everything up My family likes to gather and compete for the crispiest bits of potato

Storage Tips

Store any leftovers in an airtight container in the refrigerator and it will stay fresh for up to three days For best texture reheat the chicken and veggies in a skillet over low heat while steaming rice separately to keep it fluffy

Ingredient Substitutions

Swap the chicken breast with boneless chicken thighs if you like a richer flavor You can use sweet potatoes or carrots if you want a touch of sweetness Cabbage or zucchini will also work well if you are out of broccoli

Serving Suggestions

Serve these bowls with a dollop of plain yogurt or a light herbed yogurt dressing on the side A squeeze of extra lemon over the top adds zing Warm naan or a wedge of pita is perfect for sopping up sauce if you want something extra

Cultural and Historical Context

Bowls like this reflect the modern trend of building balanced dinners from a mix of grains vegetables and protein Many global cuisines have popular rice bowl meals from Asian donburi to Mediterranean grain bowls This version draws on simple pantry flavors with a fresh garlic and lemon twist

Frequently Asked Questions

→ Can I use different vegetables?

Absolutely! Feel free to swap potatoes for sweet potatoes or carrots. Other great additions include zucchini, bell peppers (any color), or green beans. Adjust cooking times accordingly.

→ How can I add more spice?

A pinch of red pepper flakes or a dash of hot paprika added to the chicken glaze will provide a pleasant kick. You could also add a finely chopped chili to the vegetables while sautéing.

→ Can I prepare this ahead of time?

Yes! The rice and roasted vegetables can be made ahead of time and stored in the refrigerator. The chicken can also be cooked and stored, but it's best served fresh. Reheat everything before assembling the bowls.

→ What type of rice is best?

Basmati or jasmine rice are excellent choices due to their fluffy texture and delicate aroma. However, any long-grain rice will work well. You can even use brown rice for a nuttier flavor and added fiber.

→ Is there a vegetarian option?

Certainly! Replace the chicken with tofu or chickpeas for a vegetarian version. Tofu can be pressed to remove excess moisture and then pan-fried until golden brown. Season the tofu or chickpeas with similar spices as the chicken.

→ Can I roast the chicken and vegetables together?

Yes, you can create a sheet pan version! Toss the vegetables with olive oil and seasonings, then place them on a baking sheet alongside the chicken. Roast at 400°F (200°C) until the chicken is cooked through and the vegetables are tender. Keep in mind that the chicken and vegetables might require different cooking times, so monitor them carefully.