Garlic Herb Chicken Plate

A comforting dish that blends succulent garlic herb-infused chicken with colorful vegetables and fragrant rice, perfect for family gatherings.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

For the Chicken

3 pieces chicken drumsticks Choose organic or free-range if possible.
2 tbsp olive oil For coating the chicken.
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano Use fresh herbs for best flavor.
Salt & black pepper To taste.

For the Vegetables and Rice

2 cups cooked basmati rice Make sure rice is fully cooked before adding.
1 cup corn kernels Fresh or frozen.
2 cups spinach, chopped
1 cup broccoli florets, chopped
1 cup shredded carrots
1 cup cabbage, shredded
2 tbsp butter For sautéing the vegetables.
3 cloves garlic, minced
2 tbsp cream Optional for creaminess.

For the Slaw

2 tbsp mayonnaise Consider gluten-free mayo.
1 tbsp lemon juice

For Garnish

Method

Preparation

Preheat your oven to 400°F (200°C) for even cooking.
In a bowl, coat the chicken drumsticks with olive oil, paprika, garlic powder, onion powder, oregano, salt, and pepper.

Cooking

Place the chicken on a baking sheet and bake for 35-40 minutes, brushing with garlic butter halfway through.
In a skillet, melt butter and sauté minced garlic until fragrant, then add spinach, broccoli, and corn until vibrant.
Fold in the cooked rice and optionally a splash of cream, stirring gently to combine.

Slaw Preparation

Mix the shredded carrots, cabbage, mayonnaise, and lemon juice in a separate bowl until creamy.

Assembly

Serve creamy veggie rice topped with chicken and garnish with parsley.

Notes

Pair with a light salad or crusty bread. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Pre-cooked rotisserie chicken can save time.