Soy Glazed Chicken with Roasted Potatoes

Marinating the Chicken In a bowl, combine the soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Place the chicken breasts in a ziplock bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes, or up to overnight.

Roasting the Potatoes Preheat the oven to 425°F (220°C). Place the potato wedges on a baking sheet. Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and pepper. Toss to coat evenly. Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy.

Cooking the Chicken Heat a large skillet over medium-high heat. Remove the chicken breasts from the marinade and discard the marinade. Add the chicken to the skillet and cook for 6-7 minutes per side, or until cooked through and browned. Remove from the skillet and let rest for a few minutes.

Assembling the Dish Slice the cooked chicken breasts. Arrange the roasted potato wedges on a plate. Top with sliced onions, tomatoes, and the sliced chicken. Drizzle with any remaining marinade from the skillet. Garnish with chopped fresh parsley. Serve hot and enjoy!