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Honey-Lime Glazed Chicken Thighs
with Zesty Cilantro Rice
Sticky honey-lime glazed chicken and tender-crisp veggies are amped up with flavourful, herbaceous rice. This mix of sweet and tangy is sure to become a family favourite.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
¾ cup
Basmati Rice
1 unit(s)
Zucchini
2 unit(s)
Mini Sweet Pepper
1 unit(s)
Lime
7 g
Cilantro
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Cornstarch
(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
1 unit(s)
Honey
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
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
- Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and half the garlic salt to a medium pot. Cover and bring to a boil over high heat.
- 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 rounds.
- 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 two baking sheets with parchment paper.
- Pat chicken dry with paper towels. Season with remaining garlic salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 2-3 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step.)
- Transfer chicken to one baking sheet.
- Roast chicken in the middle of the oven for 12 min.
- Meanwhile, in small bowl, whisk together honey, soy sauce, lime juice and half the lime zest.
- Remove chicken from the oven. Brush glaze over chicken.
- Roast for 12-14 min, until cooked through.**
- Meanwhile, add peppers and zucchini to separate parchment-lined baking sheet. 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, to rice, add remaining lime zest and half the cilantro. Fluff and mix in with fork.
- Slice chicken.
- Divide rice, chicken and veggies between bowls.
- Drizzle with any remaining glaze from pan.
- Sprinkle with remaining cilantro.
- Squeeze a lime wedge over top.