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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
280 g
Hauts de cuisse de poulet
¾ tasse(s)
Riz basmati
1 pièce(s)
Courgette
2 pièce(s)
Mini poivre sucré
1 pièce(s)
Lime
7 g
Coriandre
2 cs
Sauce soya
(Contient Soya, Sulfites, Blé Peut contenir Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
1 cs
Fécule de maïs
(Peut contenir Soya, Sésame, Poisson, Lait, Oeuf, Moutarde, Triticale, Sulfites, Crustacés, Blé, Noix, Arachides)
1 pièce(s)
Miel
1 cc
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient Lait)
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.