Description
A quick and delicious weeknight dinner featuring juicy chicken slathered in hot honey, served over rice or quinoa with crisp-tender vegetables.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 to 1¼ lb total)
- 1/2 cup hot honey sauce (store-bought or homemade)
- 2 cups cooked rice or quinoa (measure uncooked according to package)
- 2 cups mixed vegetables (bell peppers, broccoli, carrots suggested)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Cook the rice or quinoa according to package instructions. Keep it covered and warm.
- Heat a large skillet over medium heat and add the olive oil. Let the oil shimmer.
- Pat the chicken dry. Season both sides with salt and pepper. If one end is thicker, pound it to an even thickness.
- Add the chicken to the hot skillet. Sear for 6–7 minutes per side until well browned and the internal temperature reaches 165°F (74°C).
- Remove the chicken to a cutting board. Spoon or brush the hot honey over both sides and let it rest for 5 minutes.
- In the same skillet, add the mixed vegetables. Sauté for 4–6 minutes until tender-crisp, scraping up browned bits for flavor.
- Slice the chicken across the grain. Assemble bowls with rice or quinoa, vegetables, and sliced chicken. Drizzle any remaining hot honey over the top if desired.
Notes
Best served hot with garnishes like toasted sesame seeds or lime. Store components separately for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American