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Crispy Honey Garlic Chicken served with baby potatoes and fresh salad

Honey Garlic Chicken Breast with Roasted Baby Potatoes & Garden Salad

A delightful combination of sweet and savory flavors featuring tender chicken breast glazed in honey-garlic sauce, served with crispy roasted baby potatoes and a refreshing garden salad.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the chicken and marinade
  • 2 large chicken breasts Look for firm chicken breasts with a pinkish hue.
  • 2 tbsp olive oil Used for both marinating and cooking.
  • 3 cloves garlic, minced For intense flavor.
  • 2 tbsp honey Can substitute agave nectar for a vegan option.
  • 1 tbsp soy sauce Use tamari for gluten-free.
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
For the roasted potatoes
  • 1 lb baby potatoes, halved Select smooth, blemish-free potatoes.
  • 1 tsp garlic powder
  • 1 tsp dried parsley
For the garden salad
  • 1 cup cherry tomatoes, halved
  • 1/4 medium red onion, thinly sliced
  • 2 cups mixed lettuce
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Toss the halved baby potatoes with olive oil, garlic powder, dried parsley, salt, and pepper until evenly coated. Spread them out on a baking sheet.
Roasting the Potatoes
  1. Roast the potatoes for 30–35 minutes until they are golden brown and tender. Avoid overcrowding the pan.
Marinating the Chicken
  1. In a bowl, mix minced garlic, honey, soy sauce, paprika, onion powder, salt, and pepper to create a marinade.
  2. Coat the chicken breasts thoroughly with the marinade.
Cooking the Chicken
  1. Heat a skillet over medium-high heat with a bit of olive oil.
  2. Sear the chicken breasts for 5–6 minutes on each side until they're caramelized and cooked through.
  3. Brush on any remaining honey-garlic glaze while cooking for extra flavor.
Making the Salad
  1. In a large bowl, combine sliced cucumber, halved cherry tomatoes, thinly sliced red onion, and mixed lettuce.
  2. Drizzle with olive oil, lemon juice, salt, and pepper just before serving.
Assembly
  1. Serve the glazed chicken breasts next to the roasted baby potatoes and garden salad.
  2. Sprinkle with freshly chopped parsley for added color and flavor.

Notes

Store leftovers in an airtight container for up to four days. Reheat in a skillet over medium heat.