Garlic Glazed Chicken Veggies Bowls (Print Version)

# Ingredients:

→ Chicken and Glaze Components

01 - boneless chicken breasts
02 - olive oil
03 - minced garlic
04 - soy sauce
05 - lemon juice
06 - salt
07 - black pepper
08 - fresh parsley

→ Roasted Vegetables

09 - baby potatoes
10 - broccoli florets
11 - red bell pepper
12 - onion
13 - olive oil

→ Rice Base

14 - white rice
15 - water

# Instructions:

01 - Rinse the white rice thoroughly under cold water. In a medium saucepan, combine the rinsed rice with 360 milliliters of salted water. Bring the mixture to a rolling boil, then reduce the heat to its lowest setting, cover the saucepan, and simmer for 12–15 minutes until all the water is absorbed. Remove from heat and let it rest, still covered, for 5 minutes before gently fluffing with a fork.
02 - Place the baby potatoes in a separate large pot and cover with salted water. Bring to a boil and cook for 12–15 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes completely and set them aside.
03 - Heat 15 milliliters of olive oil in a large frying pan or skillet over medium heat. Add the thinly sliced onion and red bell pepper, sautéing for 3–4 minutes until they begin to soften. Incorporate the broccoli florets and the pre-boiled baby potatoes. Continue cooking for another 5 minutes, stirring occasionally, until the vegetables are lightly caramelized and tender-crisp. Season with salt and black pepper to taste.
04 - Season the boneless chicken breasts generously on both sides with salt and black pepper. Heat 15 milliliters of olive oil in a separate hot pan over medium-high heat. Sear the chicken for 5–6 minutes per side, ensuring it is cooked through and golden brown. In the final minute of cooking, add the minced garlic, 5 milliliters of soy sauce, and 15 milliliters of lemon juice to the pan. Turn the chicken breasts to coat them thoroughly with the developing glaze. Remove the chicken from the pan, allow it to rest for a few minutes, then slice it into uniform pieces.
05 - Divide the prepared white rice among two serving bowls, arranging it neatly on one side. On the other side, artfully arrange the sautéed potatoes and vegetables. Place the sliced glazed chicken on top of the rice and vegetables. Drizzle any remaining pan sauce from the chicken over the contents of the bowls. Garnish with fresh chopped parsley before serving immediately.

# Notes:

01 - For an extra kick, incorporate a pinch of chili flakes or hot paprika into the chicken glaze or vegetables.
02 - Experiment with sweet potatoes or carrots as alternatives to baby potatoes for a different flavor profile in your roasted vegetables.
03 - Serve with a spoonful of plain yogurt or a zesty herbed dressing on the side to enhance richness and add a creamy element.
04 - For streamlined preparation and easier cleanup, consider making this a sheet pan meal by roasting the vegetables and chicken together on a single sheet pan.

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