Garlic Glazed Chicken Bowls (Printable Version)

# What You'll Need:

→ Chicken

01 - 400 grams boneless chicken breasts, tender and juicy
02 - 2 cloves garlic, minced
03 - 30 milliliters soy sauce
04 - 20 milliliters fresh lemon juice
05 - 15 milliliters extra virgin olive oil
06 - Salt and freshly ground black pepper, to taste

→ Vegetables

07 - 250 grams baby potatoes, halved if large
08 - 150 grams broccoli florets
09 - 1 small onion, thinly sliced
10 - 1 red chili or bell pepper, sliced
11 - 15 milliliters olive oil, for sautéing
12 - Salt and freshly ground black pepper, to taste
13 - 15 grams chopped fresh parsley

→ Rice

14 - 180 grams basmati or jasmine white rice
15 - 400 milliliters water
16 - Salt, to taste

# Step-by-Step Directions:

01 - Rinse rice under cold water until it runs clear to remove excess starch. Combine rice, water, and salt in a pot. Bring to a boil, then reduce to lowest heat, cover, and simmer for 12 to 15 minutes. Remove from heat; keep covered and rest for 5 minutes. Fluff gently with a fork before serving.
02 - Place baby potatoes in a pot, cover with cold salted water, and bring to a boil. Simmer for 12 to 15 minutes until fork-tender. Drain well and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add sliced onions and red chili or bell pepper; cook for 3 to 4 minutes until softened. Add broccoli florets and boiled potatoes. Continue sautéing for 5 minutes until vegetables are golden and lightly caramelized. Season with salt and black pepper.
04 - Pat chicken dry and season with salt and black pepper. Heat olive oil in a separate skillet until shimmering. Sear chicken for 5 to 6 minutes per side until deeply golden and cooked through. In the final minute, add minced garlic, soy sauce, and lemon juice to the pan, turning chicken to coat with glaze. Remove from heat and rest for 2 minutes before slicing.
05 - Divide rice evenly among bowls. Top with sautéed potatoes and vegetables, then layer sliced chicken on top. Drizzle remaining pan sauce over and garnish with chopped parsley before serving.

# Helpful Notes:

01 - Fluff rice gently with a fork to avoid gummy texture and allow chicken to rest before slicing to retain juices.
02 - This dish can be prepared ahead; reheat chicken and vegetables in a skillet and steam rice separately for best texture.

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