Soy-Glazed Chicken with Garlic Butter Rice

Marinating the Chicken In a bowl, mix together the soy sauce, milk, black pepper (¼ teaspoon), paprika, and garlic (3 cloves) powder.

2Add the chicken filets to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.

Cooking the Garlic (3 cloves) Butter (2 tablespoons) Rice (1 cup) Rinse the rice (1 cup) under cold water (2 cups) until the water (2 cups) runs clear. Drain well.

4In a saucepan, melt the butter (2 tablespoons) over medium heat. Add the minced garlic (3 cloves) and sauté until fragrant.

5Add the rice (1 cup) to the saucepan and stir to coat it in the garlic (3 cloves) butter (2 tablespoons) mixture.

6Pour in the water (2 cups), add salt (½ teaspoon) and pepper, and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes until the rice (1 cup) is tender and the liquid is absorbed.

Cooking the Soy-Glazed Chicken Heat the olive oil in a skillet over medium-high heat.

8Remove the chicken filets from the marinade, allowing excess marinade to drip off, and place them in the skillet.

9Cook the chicken for 5-6 minutes on each side, or until it reaches an internal temperature of 165°F (75°C), and the glaze caramelizes.

Assembling and Serving Slice the cooked chicken filets and serve them with the garlic (3 cloves) butter (2 tablespoons) rice (1 cup).

11Drizzle the remaining soy glaze over the chicken for extra flavor.