Description
Honey Garlic Chicken Bowls with Roasted Broccoli & Jasmine Rice
Ingredients
Scale
- 1½ lb boneless, skinless chicken thighs
- 3 cups broccoli florets
- 3 tbsp olive oil, divided
- Salt and black pepper, to taste
- ¼ cup soy sauce (or tamari for gluten-free)
- 3 tbsp honey
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated (or ½ tsp ground ginger)
- ¼ tsp black pepper
- 2 cups jasmine rice (uncooked)
- Sesame seeds (optional)
- Sliced green onions (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper if desired.
- In a bowl, whisk together soy sauce, honey, garlic, ginger, and black pepper.
- Add chicken thighs to the sauce and toss to coat well. Let marinate for 15 minutes (or up to 30 minutes if time allows).
- Toss broccoli with 1 tablespoon olive oil, salt, and pepper.
- Arrange chicken on the baking sheet and scatter broccoli around it. Drizzle remaining olive oil over the chicken. Roast for 15 minutes, flip chicken and stir broccoli, then roast another 10–15 minutes until chicken is cooked through (165°F internal temp) and broccoli is tender and slightly charred.
- While everything roasts, cook jasmine rice according to package instructions.
- Divide rice into bowls, top with sliced chicken and roasted broccoli, and spoon any pan juices over the top. Garnish if desired.
Notes
- Adjust honey for desired sweetness.
- Use tamari for a gluten-free version.
- Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Honey Garlic Chicken Bowls, Roasted Broccoli, Jasmine Rice