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Sticky honey garlic chicken and rice casserole garnished with fresh green onions in a 9x13 baking dish.

Sticky Honey Garlic Chicken and Rice Casserole

Juicy, seared chicken breast cubes and vibrant vegetables baked over a bed of fluffy rice under a sweet, sticky honey-garlic glaze. A healthy, whole-food Mediterranean-inspired weeknight dinner.
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15 minutes
Total Time 30 minutes
Servings: 6
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Chicken & Rice Base:
  • - 2 large boneless skinless chicken breasts approx. 1.5 lbs / 700g, cut into 1-inch bite-sized cubes
  • - 3 cups cooked white or brown rice day-old, cooled rice works best
  • - 1 1/2 cups fresh broccoli florets chopped small
  • - 1 large carrot finely diced
  • - 4 green onions scallions, thinly sliced (divided)
  • - 1 tbsp extra virgin olive oil
  • - Salt and freshly cracked black pepper to taste
For the Sticky Honey Garlic Glaze:
  • - 1/2 cup raw unrefined honey
  • - 1/3 cup low-sodium tamari or soy sauce
  • - 5 cloves fresh garlic minced
  • - 1/4 cup clean chicken broth
  • - 1 tsp cornstarch whisked into the cold chicken broth
  • - 1 tsp fresh lemon zest
  • - 1/2 tsp garlic powder
  • - 1/2 tsp onion powder

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch glass baking dish with extra virgin olive oil spray.
  2. Season the cubed chicken pieces evenly with a light pinch of salt and black pepper.
  3. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add the chicken cubes and sear for 4 to 5 minutes until a golden crust forms. (The chicken does not need to be fully cooked through yet). Remove from heat.
  4. In a medium bowl, whisk together the raw honey, low-sodium tamari, minced garlic, garlic powder, onion powder, lemon zest, and the chicken broth/cornstarch slurry until smooth.
  5. In a large mixing bowl, combine the pre-cooked cooled rice, small broccoli florets, diced carrots, and half of the sliced green onions.
  6. Pour 1/3 of the honey garlic glaze over the rice and vegetable mixture, tossing gently until evenly coated.
  7. Spread the coated rice and vegetable mixture in an even layer across the bottom of the prepared 9x13 baking dish.
  8. Arrange the seared chicken pieces in a uniform single layer over the rice bed.
  9. Drizzle the remaining 2/3 of the glaze evenly over the top of the chicken pieces.
  10. Bake uncovered at 375°F (190°C) for 20 to 25 minutes, until the chicken reaches an internal temperature of 165°F (74°C), the vegetables are tender, and the glaze turns thick, sticky, and deeply caramelized.
  11. Remove from the oven, garnish with the remaining fresh green onions, and serve hot!

Notes

- Use day-old cooled rice to prevent the casserole from becoming mushy.
- For a gluten-free dish, ensure you use low-sodium tamari in place of standard soy sauce.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.