Cal Smart Honey Chicken Breasts
with Roasted Carrots and Garlicky Rice- Soy
- Sulphites
- Wheat
Sweet and savoury meet in our honey-glazed chicken breasts with roasted carrots. Bold garlic, zesty green onions and sweet honey lighten up this swap on takeout. Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount
Ingredients
2 unit
Chicken Breasts
¾ cup
Basmati Rice
170 g
Carrot
1 unit
Green Onion
1 unit
Garlic, cloves
2 tbsp
Honey
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
1 tbsp
Cornstarch
2 tsp
Sriracha
Not included in your delivery
1 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat oven to 425°F.Wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1 tsp oil (dbl for 4 ppl), then rice and garlic. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.Thinly slice green onion.
Add carrots and 1 tsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until golden-brown, 18-20 min.
Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and pepper. When the pan is hot, add 1 tsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden, 2-3 min per side. Transfer chicken to another unlined baking sheet. Bake in the middle of the oven until cooked through, 10-12 min.**
Whisk together honey, soy sauce, cornstarch and 2/3 cup water (dbl for 4 ppl) in a medium bowl. While chicken bakes, add honey mixture to the same pan. Bring to a boil over medium-high. Once boiling, cook, stirring often, until sauce thickens slightly, 2-3 min.
When chicken is done, transfer to a cutting board and let rest for 3-5 min, Thinly slice chicken. Fluff rice with a fork, then stir in half the green onions. Divide rice between plates. Top with carrots, chicken and sauce. Sprinkle with remaining green onions.Drizzle sriracha over top, if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers enjoyed the meal's flavour, with one noting their partner loved it.
- Suggestions: Consider adding watercress for more vegetables; reduce oven time if using chicken thighs to prevent overcooking.
- Portions: Some found the vegetable portion small; adding extra carrots or other vegetables could improve the balance.
