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Delicious black pepper chicken breast served with rice and glazed carrots

Black Pepper Chicken Breast with Rice & Glazed Carrots

A delightful mix of flavors and textures, this Black Pepper Chicken Breast with Rice & Glazed Carrots is perfect for any dinner table, featuring succulent chicken paired with fluffy rice and sweet, 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: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless skinless chicken breasts Opt for fresh chicken for tenderness and flavor.
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tsp salt Use caution with salt to avoid overpowering the dish.
For the Rice
  • 1 cup long-grain white rice Rinse under cold water until clear to avoid gummy rice.
  • 2 cups water
  • 1/2 tsp salt
For the Glazed Carrots
  • 4 large carrots, peeled and cut into chunks Vibrant carrots add color.
  • 1 tbsp butter Can substitute with olive oil for a dairy-free version.
  • 1 tsp honey Substitute with agave or maple syrup if needed.
  • 1/2 tsp black pepper
  • 1/4 tsp salt

Method
 

Preparation
  1. Rinse the rice under cold water until the water runs clear to remove excess starch.
  2. In a medium pot, add the rinsed rice, 2 cups of water, and 1/2 tsp of salt. Bring to a boil, then reduce to a simmer until all the water is absorbed and the rice is fluffy.
Cooking the Chicken
  1. Coat the chicken breasts with olive oil, garlic powder, paprika, black pepper, and 1 tsp of salt.
  2. Heat a skillet over medium-high and cook the seasoned chicken for 5–6 minutes on each side until golden-brown.
Cooking the Carrots
  1. Simmer the carrots in boiling water until tender, usually around 10 minutes.
  2. Once cooked, toss them with butter, honey, black pepper, and 1/4 tsp of salt.
Serving
  1. To serve, fill a bowl with fluffy rice, layer sliced chicken on top, and arrange glazed carrots on the side.

Notes

For meal prep, portion out servings ahead of time. This dish can be stored in the fridge for up to four days or frozen for up to three months.