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Glazed Chicken Filets with Rice, Garlic Potatoes & Roasted Veggies

Glazed Chicken Filets with Rice, Garlic Potatoes & Roasted Veggies

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Embark on a flavorful culinary adventure with Glazed Chicken Filets with Rice, Garlic Potatoes & Roasted Veggies. This vibrant dish combines tender chicken filets coated in a sweet and savory glaze with fluffy rice, crispy garlic potatoes, and colorful roasted vegetables. Perfect for weeknight dinners or weekend gatherings, this meal promises comfort and satisfaction while being quick and easy to prepare.

Ingredients

Scale
  • 2 chicken breasts, cut into strips
  • 400g waxy potatoes, peeled and cubed
  • 200g basmati rice
  • 2 tbsp olive oil (for cooking)
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 6 small vine tomatoes
  • 200g mushrooms, sliced
  • 1 small onion, thinly sliced
  • Salt & pepper, to taste
  • 1 lemon wedge, for serving
  • Chopped fresh parsley, for garnish

Instructions

  1. Boil the cubed potatoes in salted water for 10-12 minutes until tender. Drain.
  2. In a large pan, heat olive oil and sauté the boiled potatoes with chopped garlic until golden brown (8-10 minutes). Season with salt, pepper, and lemon juice.
  3. Preheat oven to 200°C (390°F) and roast whole tomatoes drizzled with olive oil for about 12-15 minutes.
  4. Sauté sliced onions in another pan until softened; add sliced mushrooms and cook until browned (about 7 minutes).
  5. Rinse basmati rice under cold water; cook according to package instructions.
  6. Combine soy sauce, honey, lemon juice, minced garlic, Dijon mustard (optional), and cornstarch in a bowl for the glaze.
  7. Cook chicken strips in a large pan until golden brown (6-8 minutes per side). Pour the glaze over the chicken and simmer for about 2-3 minutes until slightly thickened.
  8. Serve on plates: fluffy rice as a base topped with glazed chicken filets alongside crispy garlic potatoes and roasted veggies.

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