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–+ servings

Garlic Herb Chicken Plate

Sticky, caramelized garlic herb chicken drumsticks served with a vibrant basmati rice medley packed with spinach, broccoli, and corn, plus a creamy herby coleslaw. This balanced plate comes together in under 45 minutes and delivers restaurant-quality flavors that satisfy every time.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 3 chicken drumsticks
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 garlic cloves minced
For the Seasoning Blend
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • Salt and black pepper to taste
For the Rice and Vegetables
  • 2 cups cooked basmati rice
  • 2 cups spinach chopped
  • 1 cup broccoli florets chopped
  • 1 cup corn kernels
For the Coleslaw
  • 1 cup shredded carrots
  • 1 cup cabbage shredded
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice
For Garnish
  • Fresh parsley

Method
 

Instructions
  1. Mix paprika, garlic powder, onion powder, oregano, salt, and black pepper in a small bowl.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the seasoned drumsticks for 4-5 minutes per side until golden. Reduce heat to medium, add butter and minced garlic, and cook for 15-20 minutes more, basting frequently with pan juices until caramelized and internal temperature reaches 165 degrees Fahrenheit.
  3. Toss shredded carrots and cabbage together. Fold in mayonnaise and lemon juice. Season with salt and pepper. Let sit for a few minutes before serving.
  4. In a separate skillet, warm the cooked basmati rice, spinach, broccoli, and corn over medium heat for about 5 minutes. Season with salt and pepper.
  5. Spoon the warm rice and vegetable mixture onto plates, top with glazed chicken drumsticks, and add a generous scoop of coleslaw to the side. Garnish with fresh parsley.

Nutrition

Calories: 485kcalCarbohydrates: 48gProtein: 32gFat: 18gSodium: 520mgFiber: 5gSugar: 6g

Notes

Store chicken and vegetables separately from the coleslaw in the refrigerator for up to 3 days. Coleslaw can wilt if left with dressing too long. For meal prep, freeze the chicken and rice separately for up to 2 months. Thaw overnight before reheating in a 350 degree Fahrenheit oven for 10-12 minutes.

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