Honey-Lime Glazed Chicken Thighs
with Zesty Cilantro Rice- Soy
- Sulphites
- Wheat
- Milk
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Sesame
- Soy
- Sulphites
- Wheat
Sticky honey-lime-glazed chicken and tender-crisp veggies are amped up with flavourful, herbaceous rice. This sweet-tangy combination is sure to become a family favourite. Ingredients: Chicken thighs • Zucchini • Sweet bell pepper • Basmati rice • Limes • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Honey • Cilantro.
Ingredients
280 g
Chicken Thighs
¾ cup
Basmati Rice
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lime
7 g
Cilantro
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Honey
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1/8 tsp (1/4 tsp) salt and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core then cut peppers into 1/2-inch pieces.
- Cut zucchini in half, lengthwise, then into 1/2-inch half-moons.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Finely chop cilantro.
- Line a baking sheet with parchment paper.
- To the prepared baking sheet, add peppers and zucchini. Add 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Roast veggies in the top of the oven for 8-10 min, until tender.**
- Meanwhile, in a small bowl, whisk together honey, soy sauce, lime juice and half the lime zest.
- Set aside.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden, 4-5 min per side.
- To the pan with chicken, add honey-lime soy sauce.
- Cook for 2-3 min, flipping often, until chicken is coated and cooked through.**
- Meanwhile, to the rice, add remaining lime zest and half the cilantro. Fluff and combine with a fork.
- Slice chicken.
- Divide rice, chicken and veggies between bowls.
- Drizzle with any remaining glaze from the pan.
- Sprinkle with remaining cilantro.
- Squeeze a lime wedge over top, if you like.
