Garlic Chicken and Rice Bowl with Roasted Potatoes
A simple yet satisfying bowl dish featuring grilled chicken breast, flavorful garlic-infused rice, and crispy roasted potatoes, all topped with a drizzle of creamy milk-based sauce. This recipe is a testament to the power of subtle flavors and hearty portions.
Prep
15 min
Cook
30 min
Servings
4
Difficulty
hard
Total Time
45 min
Ingredients
Step-by-Step
Preheat oven to 400°F. Toss the cubed potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden brown and crispy.
In a medium saucepan, bring 3 cups of water to a boil. Add the rice and 1 teaspoon of salt. Reduce heat to low, cover, and simmer for 15-18 minutes, until rice is tender. Fluff with a fork.
In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant. Pour in the milk and whisk to combine. Simmer for 5 minutes, until slightly thickened. Season with salt and pepper.
Preheat a grill or grill pan to medium-high heat. Season the chicken breasts with salt and pepper. Grill for 5-7 minutes per side, until cooked through and no longer pink in the center.
To assemble the bowls, divide the garlic-infused rice among 4 serving bowls. Top each with a grilled chicken breast, roasted potatoes, and a drizzle of the creamy garlic sauce.