Yummy Honey Curry Chicken with Rice and Veggies
Treat your taste buds to a bold yet comforting culinary experience with this Yummy Honey Curry Chicken with Rice and Veggies recipe. Juicy, golden-seared chicken breasts are coated in a luscious sauce made with sweet honey, aromatic curry powder, savory soy sauce, and flavorful chicken broth. Paired with fluffy white rice and buttery steamed vegetables like carrots, broccoli, and green beans, this dish strikes the perfect balance between hearty and wholesome. Ready in just 45 minutes, this dinner is as quick as it is satisfying, making it an ideal choice for busy weeknights or casual family meals. With its irresistible blend of sweet, savory, and spiced notes, this honey curry chicken recipe will quickly become a go-to favorite in your kitchen. Perfect for fans of fusion flavors and one-skillet meal prep, it’s a guaranteed delight every time you serve it!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 3 tablespoons honey
- 2 teaspoons curry powder
- 2 tablespoons soy sauce
- 1 cup chicken broth
- 2 cups white rice
- 4 cups water
- 1 cup carrots, diced
- 2 cups broccoli florets
- 1 cup green beans
- 1 tablespoon butter
Instructions
Season the chicken breasts with salt, pepper, and garlic powder on both sides.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 5 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium-low and add the honey, curry powder, soy sauce, and chicken broth. Stir well until the sauce is smooth and slightly thickened (about 2 minutes).
Return the chicken to the skillet, spoon the sauce over the chicken, and cover. Simmer on low heat for 15–20 minutes, flipping the chicken occasionally to coat evenly.
While the chicken cooks, rinse the white rice under cold water. In a medium saucepan, bring 4 cups of water to a boil. Add the rice, lower the heat to a simmer, cover, and cook for 15–18 minutes until tender. Fluff with a fork and set aside.
In another skillet or microwave-safe dish, steam the diced carrots, broccoli florets, and green beans until slightly tender (about 5–7 minutes). Drain and toss with butter and a pinch of salt to taste.
To serve, divide the cooked rice among plates. Top each portion with a chicken breast, drizzle extra sauce over the chicken, and add a side of steamed veggies. Enjoy!
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 1467 mg | 64% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 17.1 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 837 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
