Ginger-Soy-Honey Glazed Pan-Seared Chicken Breasts with White Rice and Roasted Vegetables

Ingredients

• Boneless, skinless chicken breast170 g
• Short-grain white rice (uncooked)50 g
• Low-sodium soy sauce1.5 tbsp
• Fresh ginger, minced1.5 tbsp
• Garlic, minced2 clove
• Raw honey1 tbsp
• Rice vinegar0.5 tbsp
• Sesame oil0.5 tsp
• Olive oil1.5 tbsp
• Red bell pepper150 g
• Zucchini150 g
• Salt0.5 tsp
• Black pepper0.25 tsp

Instructions

1. 1Pat chicken breasts dry with paper towels and season both sides with salt and pepper.
2. 2In a small bowl, whisk together low-sodium soy sauce, minced fresh ginger, honey, minced garlic, rice vinegar, and sesame oil.
3. 3Chop bell pepper and zucchini into 1-inch pieces and toss with 0.5 tbsp olive oil, salt, and pepper on a baking sheet.
4. 4Measure white rice and rinse under cold water until water runs clear.
5. 5Preheat oven to 400°F (200°C) and place vegetables in oven; roast for 20 minutes.
6. 6Meanwhile, bring 1 cup water to a boil in a small pot, add white rice and a pinch of salt, reduce heat to low, cover, and simmer for 15 minutes until tender.
7. 7Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
8. 8Sear chicken breasts for 5–6 minutes per side until golden brown and cooked through (internal temp 165°F).
9. 9Pour ginger-soy-honey glaze over chicken in the pan, tilting to coat both sides, and simmer for 2 minutes until sauce thickens slightly.
10. 10Fluff rice with a fork and divide onto a plate with roasted vegetables and glazed chicken breast on top.