Description
A delightful combination of sticky honey-glazed chicken, fluffy rice, and crisp-tender vegetables, perfect for a weeknight dinner.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 to 1½ lb total)
- 1/2 cup hot honey sauce
- 1 cup rice or quinoa, uncooked
- 2 cups mixed vegetables (bell peppers, broccoli florets, carrots, snap peas)
- 1 tablespoon olive oil or avocado oil
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the grain: Prepare rice or quinoa according to package directions. Fluff with a fork and keep warm.
- Heat the pan: Warm a large skillet over medium and add the oil until it shimmers.
- Season the chicken: Pat the breasts dry and season both sides with salt and pepper.
- Sear: Add chicken to the hot skillet. Cook undisturbed until deeply golden and cooked through, about 5–7 minutes per side.
- Glaze: When the chicken is nearly done, pour the hot honey sauce over it. Reduce the heat slightly and spoon the sauce continuously for 1–2 minutes.
- Vegetables: While the chicken rests, heat another pan with a little oil and sauté the mixed vegetables until bright and tender-crisp, about 4–6 minutes. Season with salt and pepper.
- Assemble: Slice or chop the chicken against the grain and distribute over cooked rice or quinoa. Top with sautéed vegetables and spoon any extra glaze over the bowls.
Notes
Great for meal prep; store each component separately for best texture. Adjust heat in the glaze to personal preference.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Sautéing
- Cuisine: American