introduction
This Honey Garlic Chicken Plate with Roasted Veggies & Rice is simple and tasty. It mixes sweet honey and garlic with soy and lemon for a bright sauce. The roasted potatoes add crunch and the rice soaks up the sauce. For a quick version, you can check an easy honey garlic chicken recipe.
why make this recipe
- It cooks fast and uses few ingredients.
- It gives a full meal on one plate: protein, starch, and veggies.
- Kids and adults usually like the sweet garlic sauce.
- You can change the veggies to what you have on hand.
how to make Honey Garlic Chicken Plate with Roasted Veggies & Rice
Follow the steps below and keep things simple. Cook the potatoes in the oven while you make the rice and sauce on the stove. Use medium heat for the chicken so it stays juicy. For another easy guide, see this another easy honey garlic recipe.
Ingredients :
- 2 boneless, skinless chicken breasts, sliced
- Salt & pepper to taste
- 2 tbsp olive oil (divided)
- 2 medium potatoes, cubed
- 1 cup cooked white rice
- 1 cup mushrooms, sliced
- 1/2 cup cherry tomatoes
- 2 lemon slices (for garnish)
- Chopped parsley or chives (for garnish)
- 2 tbsp honey
- 2 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp lemon juice
- 1 tsp cornstarch + 2 tbsp water (slurry)
Directions :
- Preheat oven to 200°C (400°F). Toss potato cubes with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until golden and crispy.
- Prepare rice as directed, then fluff and set aside.
- In a skillet, heat 1 tsp oil over medium heat. Add mushrooms and cook for 4-5 minutes.
- Add cherry tomatoes and cook for 2-3 more minutes until softened.
- Season sliced chicken with salt and pepper.
- In the same skillet, add 1 tsp oil and cook chicken for 6-8 minutes until golden and cooked through. Remove from pan.
- Add garlic to the pan, sauté briefly, then stir in honey, soy sauce, and lemon juice.
- Add cornstarch slurry and simmer until thickened.
- Return cooked chicken to the pan and toss in sauce until fully coated.
- Serve chicken with rice, roasted potatoes, mushrooms, and cherry tomatoes. Garnish with lemon slices and fresh herbs.
how to serve Honey Garlic Chicken Plate with Roasted Veggies & Rice
Plate warm rice first. Place chicken and sauce on the rice. Add roasted potatoes and sautéed mushrooms and tomatoes on the side. Garnish with lemon slices and chopped parsley. Serve right away for best texture.
how to store Honey Garlic Chicken Plate with Roasted Veggies & Rice
Cool food to room temperature, then put in an airtight container. Store in the fridge for up to 3 days. Reheat in a skillet over low heat or in the microwave until hot. If sauce thickens when cold, add a splash of water when reheating.
tips to make Honey Garlic Chicken Plate with Roasted Veggies & Rice
- Slice chicken evenly so it cooks the same time.
- Pat chicken dry before cooking for a golden surface.
- Roast potatoes in a single layer for crisp edges.
- If you like more sauce, double the sauce ingredients.
- For extra flavor, marinate chicken 15 minutes in a little soy and honey. See a note on roasted veggies in this roasted carrots recipe for ideas on seasoning.
variation (if any)
- Use chicken thighs instead of breasts for a richer taste.
- Swap potatoes for sweet potatoes or roasted carrots.
- Serve with brown rice or cauliflower rice for a low-carb option.
- Add a pinch of chili flakes for heat.
FAQs
Q: Can I use frozen potatoes?
A: Yes. Thaw and pat dry, then roast. They may need less time.
Q: Can I make this gluten-free?
A: Use gluten-free soy sauce or tamari. Cornstarch is already gluten-free.
Q: How do I make the sauce less sweet?
A: Reduce the honey to 1 tbsp and taste. Add more lemon or soy if needed.
Q: Can I cook everything in one pan?
A: You can cook chicken and vegetables in one large pan, but roasted potatoes are crispier when baked.
Conclusion
For a quick, similar idea and more tips, see 15-Minute Honey Garlic Chicken – Family Food on the Table.
Honey Garlic Chicken Plate with Roasted Veggies & Rice
Ingredients
Method
- Preheat the oven to 200°C (400°F).
- Toss potato cubes with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until golden and crispy.
- Prepare the rice as directed, then fluff and set aside.
- In a skillet, heat 1 tsp of olive oil over medium heat. Add mushrooms and cook for 4-5 minutes.
- Add cherry tomatoes and cook for 2-3 more minutes until softened.
- Season sliced chicken with salt and pepper. In the same skillet, add 1 tsp oil and cook chicken for 6-8 minutes until golden and cooked through. Remove from the pan.
- Add garlic to the pan, sauté briefly, then stir in honey, soy sauce, and lemon juice.
- Add cornstarch slurry and simmer until thickened.
- Return cooked chicken to the pan and toss in sauce until fully coated.
- Plate warm rice first. Place chicken and sauce on the rice. Add roasted potatoes, mushrooms, and tomatoes on the side. Garnish with lemon slices and fresh herbs. Serve immediately.