Name: Glazed Chicken Filets with Rice, Garlic Potatoes & Roasted Veggies
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Fusion
Ingredients: 2 chicken breasts, cut into thick strips; 2 tbsp olive oil; Salt and black pepper, to taste; 2 cloves garlic, minced; 3 tbsp soy sauce; 1 tbsp honey; 1 tsp Dijon mustard (optional); 1 tbsp lemon juice; ½ tsp cornstarch; Chopped fresh parsley, for garnish; 400g waxy potatoes, peeled and cubed; 2 tbsp olive oil (for potatoes); 1 garlic clove, finely chopped; Salt and pepper, to taste (for potatoes); 1 lemon wedge, for serving; 200g mushrooms, sliced; 1 small onion, thinly sliced; 1 tbsp olive oil (for mushrooms); Salt and pepper, to taste (for mushrooms); 6 small vine tomatoes; Drizzle of olive oil (for tomatoes); Salt, to taste (for tomatoes); 200g basmati rice; Salt, for rice water; Chopped parsley, for garnish

Description

This restaurant-quality dish features juicy glazed chicken filets paired with crispy garlic potatoes, fluffy basmati rice, roasted tomatoes, and sautéed mushrooms. It’s a complete, comforting, and visually stunning meal perfect for weeknights or entertaining.

Ingredients

2 chicken breasts, cut into thick strips
2 tbsp olive oil
Salt and black pepper, to taste
2 cloves garlic, minced
3 tbsp soy sauce
1 tbsp honey
1 tsp Dijon mustard (optional)
1 tbsp lemon juice
½ tsp cornstarch
Chopped fresh parsley, for garnish
400g waxy potatoes, peeled and cubed
2 tbsp olive oil (for potatoes)
1 garlic clove, finely chopped
Salt and pepper, to taste (for potatoes)
1 lemon wedge, for serving
200g mushrooms, sliced
1 small onion, thinly sliced
1 tbsp olive oil (for mushrooms)
Salt and pepper, to taste (for mushrooms)
6 small vine tomatoes
Drizzle of olive oil (for tomatoes)
Salt, to taste (for tomatoes)
200g basmati rice
Salt, for rice water
Chopped parsley, for garnish

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Instructions

Boil cubed potatoes in salted water for 10–12 minutes until just tender. Drain and set aside.
In a skillet, heat olive oil. Add potatoes and chopped garlic. Cook for 8–10 minutes until golden. Season with salt, pepper, lemon juice, and parsley.
Preheat oven to 200°C (390°F). Place tomatoes on a tray, drizzle with olive oil, season with salt, and roast for 12–15 minutes.
In a skillet, heat olive oil. Add onions, cook 2 minutes, then add mushrooms. Sauté for 7 minutes until browned. Season with salt and pepper.
Rinse rice thoroughly and cook in salted water according to package instructions. Fluff with a fork and set aside.
In a small bowl, mix soy sauce, honey, lemon juice, garlic, mustard (if using), and cornstarch until smooth.
In a skillet, heat olive oil over medium heat. Season chicken with salt, pepper, Cajun seasoning if desired. Cook 6–8 minutes per side until cooked through. Add glaze and simmer 2–3 minutes until thick and glossy.
Assemble plate with glazed chicken, rice, potatoes, roasted tomatoes, and mushrooms. Garnish with parsley and serve.

Notes

Use maple syrup or agave instead of honey if desired.
Swap rice for quinoa or couscous for a grain variation.
Add chili flakes to the glaze for a spicy kick.
Make ahead for meal prep—store components separately.
Use gluten-free soy sauce for a fully gluten-free meal.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop & Oven
Cuisine: Fusion

Nutrition

Serving Size: 1 plate
Calories: 560
Sugar: 6g
Sodium: 720mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 5g
Protein: 38g
Cholesterol: 90mg