Balsamic Glazed Chicken with Steamed Broccoli and Carrot Rice

1Balsamic Glazed Chicken Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease the dish.

2In a small bowl, whisk together balsamic vinegar, minced garlic, honey, olive oil, salt, and black pepper.

3Place the chicken breasts in the prepared baking dish. Pour the balsamic glaze over the chicken, making sure to coat each piece evenly.

4Bake the chicken for 25-30 minutes, or until fully cooked and the glaze has caramelized.

5Steamed Broccoli Bring a pot of water to a boil. Add the broccoli florets to a steamer basket and place the basket over the pot. Cover and steam the broccoli for 5-7 minutes, or until tender-crisp.

6Transfer the steamed broccoli to a serving dish. Season with salt, black pepper, and a drizzle of olive oil.

7Carrot Rice In a medium saucepan, combine the basmati rice (1 cup), chicken or vegetable broth (2 cups), grated carrots (1 cup), ground cumin (½ teaspoon), ground turmeric (¼ teaspoon), salt, and black pepper.

8Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-18 minutes, or until the rice is tender and the liquid is absorbed.

9Fluff the carrot rice with a fork and garnish with chopped fresh parsley.

10Serve the balsamic glazed chicken alongside steamed broccoli and carrot-infused rice. Garnish with fresh rosemary sprigs if desired.