Honey-Lime Glazed Chicken Thighs

Name: Honey-Lime Glazed Chicken Thighs with Zesty Cilantro Rice
Total time: 25 min
Yield: 2
Cuisine: Asian
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; 2 unit(s) Honey; 1 tbsp Butter*; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Zesty Cilantro Rice

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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.

Tags:

Quick

•New

•Low CO2

Allergens:

Soy

•Sulphites

•Wheat

•Milk

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.

Preparation Time25 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

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

Calories650 kcal

Fat19 g

Saturated Fat6 g

Carbohydrate84 g

Sugar18 g

Dietary Fiber4 g

Protein37 g

Cholesterol145 mg

Sodium1060 mg

Trans Fat0.4 g

Potassium900 mg

Calcium75 mg

Iron4.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Parchment Paper

•Zester

•Baking Sheet

•Whisk

•Small Bowl

•Large Non-Stick Pan

Cooking Steps

PDF

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.