Balanced Roasted Chicken Plate with Herb Rice and Golden Vegetables
A complete and flavorful meal that brings together the best of home cooking: tender and fragrant roasted chicken, fresh herb-infused rice, crispy garlic potatoes, and vitamin-rich steamed broccoli. Simple, nutritious, and irresistible, this dish will quickly become a weekly staple.
🛒 Ingredients
2 servings
- 1 chicken breast (about 7 oz per person)
- 1 cup basmati or long-grain rice
- 2 medium potatoes (about 14 oz), cut into 3/4-inch cubes
- 1 head of broccoli (about 10.5 oz), cut into florets
- 1 tablespoon extra virgin olive oil + 1 tablespoon for the potatoes
- 3 garlic cloves, minced (divided between the chicken and potatoes)
- 1 bunch fresh parsley, chopped (2 tablespoons)
- 1 bunch fresh chives, chopped (2 tablespoons)
- 1 teaspoon sweet paprika (for the chicken)
- Fine salt and freshly ground black pepper to taste
- Juice of half a lemon (for the chicken)
Watch the original video
Watch on TikTokDirections
- 1
Preheat your oven to 400°F (convection). Meanwhile, peel and cut the potatoes into even 3/4-inch cubes for uniform cooking.
- 2
In a mixing bowl, toss the potato cubes with 1 tablespoon of olive oil, half of the minced garlic, salt, pepper, and paprika. Spread them in a single layer on a baking sheet lined with parchment paper. Bake for 25 to 30 minutes, flipping halfway through, until they are golden brown and crispy.
- 3
Rinse the rice under cold water until the water runs clear. Cook it in a saucepan with double its volume of salted water (about 1 2/3 cups). Bring to a boil, then cover and simmer on low heat for 12 to 15 minutes until all water is absorbed. Remove from heat and let it rest, covered, for 5 minutes.
- 4
Prepare the broccoli: wash the florets and steam them for 6 to 8 minutes. They should remain slightly crunchy and bright green. Season with a pinch of salt and a few drops of olive oil.
- 5
If the chicken is not already roasted, season the breast with salt, pepper, the remaining garlic, lemon juice, and one tablespoon of olive oil. Cook in a skillet over medium-high heat for 6 minutes per side, or until the juices run clear. Let it rest for 3 minutes before slicing diagonally for tender, juicy slices.
- 6
Gently fold the chopped parsley and chives into the warm cooked rice. Taste and adjust the seasoning.
- 7
Plate with care: arrange the herb rice on one side, the golden potatoes, the steamed broccoli florets, and the chicken slices fanned out. Add a drizzle of olive oil and some fresh herbs for the finishing touch.
💡 Chef's Tip
The secret to tender chicken is resting: after cooking, wrap it in aluminum foil for 3 minutes before slicing. This allows the juices to redistribute through the meat and prevents it from drying out. For the potatoes, ensure they do not overlap on the baking sheet—a single layer guarantees perfect crispiness.
