Zesty Honey-Lemon Chicken
with Savoury Rice and Zucchini- Wheat
- Milk
Highlighting the tasty pairing of honey and lemon, this comforting chicken dish hits all the right notes without a fussy technique to bog you down. The holy trinity of onions, celery and carrots lend their savouriness to the rice and tones down the sweet tartness of the sauce!
Ingredients
2 unit
Chicken Breasts
1 tbsp
All-Purpose Flour
(Contains: Wheat)
1 unit
Chicken Broth Concentrate
1 unit
Lemon
2 tbsp
Honey
1 tsp
Garlic Powder
¾ cup
Basmati Rice
200 g
Zucchini
113 g
Mirepoix
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.38 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a medium pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then mirepoix. Cook, stirring occasionally, until softened slightly, 2-3 min. Season with pepper and 1/4 tsp salt (dbl for 4 ppl). Add rice, half the broth concentrate, half the garlic powder and 1 1/4 cups water (dbl for 4 ppl), then stir to combine. Cover and bring to a simmer over high. Once simmering, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Zest, then juice lemon. Add honey, half the flour, lemon juice, remaining broth concentrate and 1/3 cup warm water (dbl for 4 ppl) to a small bowl, then whisk until smooth. (NOTE: This is your honey-lemon sauce.)
Heat a large non-stick pan over medium-high heat. Meanwhile, pat chicken dry with paper towels. Add chicken, half the remaining garlic powder and remaining flour to a medium bowl. Season with salt and pepper, then toss to coat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**
While chicken roasts, carefully wipe the same pan clean, then heat over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt, pepper and remaining garlic powder. Cook, stirring often, until fragrant, 30 sec. Transfer zucchini to a plate. Cover to keep warm. Carefully wipe the pan clean.
When chicken is almost done, heat the same pan over medium-high. When hot, add honey-lemon sauce, then bring to a simmer. Simmer, whisking occasionally, until sauce thickens slightly, 30 sec. Season with salt and pepper, to taste. Remove the pan from heat. Add lemon zest, 1 tbsp butter (dbl for 4 ppl) and any juices from the baking sheet with chicken, then stir until butter melts.
Fluff rice with a fork. Thinly slice chicken. Divide rice between plates. Top with zucchini, then chicken. Spoon honey-lemon sauce over chicken.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the zesty lemon flavor, though some found it too strong; consider adjusting lemon to taste.
- Ease of prep: Several noted the rice needed more water or cooking time than specified in the recipe.
- Suggestions: For a more flavorful dish, try seasoning the chicken more generously and making extra sauce.
- Portions: Some felt there was too much rice compared to chicken and vegetables; consider adjusting ratios.
- Leftovers: The dish keeps well, with extra rice making for a delicious next-day lunch.
