why make this recipe
This meal is simple, tasty, and quick. The chicken gets a sweet and garlicky glaze. The rice is plain and soft. The avocado salad adds fresh taste. If you like easy chicken and rice meals, try a warm curried chicken lentil and rice soup for another simple dinner idea.
introduction
This recipe gives you roasted chicken with a honey garlic sauce, plain jasmine rice, and a light avocado salad. It uses few ingredients and small steps. You can make it any night. It is good for a family meal or a quick dinner.
how to make Honey Garlic Roast Chicken with Rice and Avocado Salad
Preheat the oven and mix the sauce. Put the chicken in a dish and pour the sauce over it. Bake until done. Cook the rice on the stove and make the salad while the chicken cooks. For another rice and chicken mix, see this ginger lime chicken and mushroom soup with cilantro rice.
Ingredients :
- 4 chicken thighs
- 1/4 cup honey
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1 cup jasmine rice
- 2 cups water
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 2 cups mixed greens
- Salt and pepper to taste
- Olive oil
Directions :
- Preheat the oven to 400°F (200°C).
- In a bowl, mix honey, soy sauce, and minced garlic.
- Place chicken thighs in a baking dish, pour the honey garlic mixture over them, and season with salt and pepper.
- Bake for 30-35 minutes until cooked through.
- While the chicken is roasting, rinse the jasmine rice under cold water. In a saucepan, combine the rice and water, bring to a boil, then reduce heat and cover for 15 minutes.
- In a bowl, combine avocado, cherry tomatoes, and mixed greens. Drizzle with olive oil, and season with salt and pepper.
- Once everything is cooked, serve the roasted chicken with rice and avocado salad on the side.
how to serve Honey Garlic Roast Chicken with Rice and Avocado Salad
Place a scoop of rice on the plate. Put a chicken thigh beside the rice. Add a portion of the avocado salad. Spoon some sauce from the baking dish over the chicken and rice. Serve warm.
how to store Honey Garlic Roast Chicken with Rice and Avocado Salad
Cool the chicken and rice to room temperature. Put them in airtight containers. Store in the fridge for up to 3 days. Keep the avocado salad separate if you can. If the salad mixes with dressing, eat it within 1 day.
tips to make Honey Garlic Roast Chicken with Rice and Avocado Salad
- Pat the chicken dry before seasoning so the sauce sticks.
- Taste the sauce before you pour it and add a little more soy or honey as you like.
- Let the rice rest 5 minutes after cooking for better texture.
- Serve with simple sides like roasted carrots with whipped ricotta and hot honey.
variation (if any)
- Use chicken breasts instead of thighs; reduce bake time and check for doneness.
- Add chopped cilantro or lime juice to the salad for a brighter taste.
- Stir some steamed vegetables into the rice for more color and nutrition.
FAQs
Q: Can I use brown rice instead of jasmine rice?
A: Yes. Use the brown rice cooking time and water amount on the package.
Q: Can I make the sauce ahead?
A: Yes. Mix the honey, soy, and garlic and keep it in the fridge for up to 2 days.
Q: Do I need to flip the chicken while baking?
A: No. You can bake without flipping. Spoon sauce over the chicken once during baking if you want more glaze.
Q: Is the skin left on the chicken?
A: You can leave it on for crispier skin, or remove it if you prefer less fat.
Conclusion
This dish is easy to make and tastes good for weeknights. For a different sweet and spicy chicken rice bowl idea, see this Honey Chipotle Chicken Rice Bowls recipe.
Honey Garlic Roast Chicken with Rice and Avocado Salad
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- In a bowl, mix honey, soy sauce, and minced garlic.
- Place chicken thighs in a baking dish, pour the honey garlic mixture over them, and season with salt and pepper.
- Bake for 30-35 minutes until cooked through.
- While the chicken is roasting, in a saucepan, combine jasmine rice and water, bring to a boil, then reduce heat and cover for 15 minutes.
- In a bowl, combine diced avocado, halved cherry tomatoes, and mixed greens. Drizzle with olive oil, and season with salt and pepper.
- Place a scoop of rice on the plate. Put a chicken thigh beside the rice. Add a portion of the avocado salad. Spoon some sauce from the baking dish over the chicken and rice. Serve warm.