A delicious meal-prep favorite featuring juicy honey garlic shrimp, tender glazed chicken bites, and fluffy seasoned rice. Sweet, savory, and loaded with garlic flavor, this easy one-pan dinner is perfect for busy weeknights or make-ahead lunches!
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Honey Garlic Shrimp
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
2 tbsp butter
4 garlic cloves, minced
ΒΌ cup honey
2 tbsp low-sodium soy sauce
1 tbsp fresh lemon juice
1 tsp smoked paprika
Β½ tsp black pepper
1 tbsp chopped parsley
Honey Garlic Chicken
1Β½ lbs boneless, skinless chicken breast, cut into bite-sized pieces
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Salt and black pepper, to taste
Honey Garlic Glaze
ΒΌ cup honey
2 tbsp soy sauce
1 tbsp butter
3 garlic cloves, minced
1 tsp cornstarch mixed with 2 tbsp water
Seasoned Rice
2 cups long-grain jasmine rice
4 cups chicken broth
2 tbsp butter
1 tbsp tomato paste
1 tsp paprika
1 tsp garlic powder
Β½ tsp onion powder
Β½ tsp dried parsley
Salt and black pepper, to taste
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Rinse the rice until the water runs clear. In a saucepan, melt the butter over medium heat and stir in the tomato paste, paprika, garlic powder, onion powder, and dried parsley for about 30 seconds.
Add the rice and stir to coat. Pour in the chicken broth, bring to a boil, then reduce the heat to low, cover, and simmer for 18β20 minutes until tender. Fluff with a fork.
Season the chicken with garlic powder, onion powder, paprika, salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 6β8 minutes, turning occasionally, until golden brown and cooked through. Remove from the skillet.
In the same skillet, melt the butter. Add the garlic and cook for 30 seconds. Stir in the honey and soy sauce. Add the cornstarch slurry and simmer until the sauce thickens. Return the chicken to the skillet and toss to coat.
Season the shri