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Black Pepper Chicken Breast with Rice & Glazed Carrots

A comforting dish that blends savory and sweet flavors, featuring tender chicken breast, fluffy rice, and perfectly glazed carrots.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless skinless chicken breasts Choose firm chicken with a light pink color.
  • 1 tablespoon olive oil Helps seasoning stick.
  • 1 teaspoon garlic powder Adds flavor.
  • 1 teaspoon paprika Provides color and flavor.
  • 1 teaspoon black pepper Enhances spice level.
  • 1 teaspoon salt For seasoning.
For the Rice
  • 1 cup long-grain white rice Rinse for fluffiness.
  • 2 cups water For cooking rice.
  • 1/2 teaspoon salt Helps flavor the rice.
For the Glazed Carrots
  • 4 large carrots, peeled and cut into chunks Boil until tender.
  • 1 tablespoon butter For glazing.
  • 1 teaspoon honey Adds sweetness.
  • 1/2 teaspoon black pepper For seasoning.
  • 1/4 teaspoon salt To taste.

Method
 

Preparation
  1. Rinse the rice under cold water until the water runs clear to remove excess starch.
  2. Pat the chicken breasts dry with paper towels.
  3. Coat the chicken in olive oil and season with garlic powder, paprika, black pepper, and salt.
Cooking
  1. In a pot, combine the rinsed rice with water and 1/2 teaspoon of salt. Bring to a boil, then reduce to a simmer for 18-20 minutes.
  2. Heat a skillet over medium-high heat and sear the chicken for 5-6 minutes on each side until golden brown and fully cooked.
  3. In a separate pot, boil the carrot chunks in salted water for 8-10 minutes until fork-tender.
  4. Drain the carrots, return to the pot, and add butter, honey, black pepper, and salt. Stir well to glaze.
Assembly
  1. Serve the fluffy rice in bowls, slice the chicken, and arrange the glazed carrots beside it.

Notes

For deeper flavor, marinate chicken longer. Store leftovers in the fridge for up to three days, or freeze for three months.