Description
A balanced, health-conscious dish featuring honey-chili glaze chicken breast paired with roasted zucchini, peppers, and fluffy jasmine rice. Quick and flavorful for weekday meals.
Ingredients
2 (6 oz each) chicken breast
3 tbsp low-sodium soy sauce
2 tbsp honey
1 tsp chipotle powder
1 lb zucchini
1.5 cups uncooked jasmine rice
1 tbsp olive oil (for vegetables)
Salt and pepper to taste
Instructions
Whisk soy sauce, honey, and chipotle powder in a bowl
Toss chicken breasts to coat with glaze
Preheat oven to 425°F
Trim zucchini and half bell peppers, place on baking sheet
Drizzle with olive oil and roast 25 minutes
Heat 2 tbsp olive oil in a skillet, sear chicken skin-side down for 4 minutes
Transfer to oven and roast 15 minutes
Rest chicken 7 minutes before slicing
Fluff jasmine rice
Assemble bowls with rice, chicken, roasted vegetables, and glaze
Notes
Use skin-on thighs for richer flavor
Swap jasmine rice with patani rice for firmer texture
Replace chipotle powder with paprika for a milder version
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2.3g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg