Honey-BBQ Pan-Seared Chicken with Mixed Vegetables
5min
20min
2
540
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Chef's Note
To get the best sear on your chicken, make sure the pan is hot before adding the meat, and never wash your chicken—simply pat it dry to ensure the seasoning sticks and the skin browns perfectly.
Tags
Ingredients
4 pieces boneless skinless chicken thighs
0.5 cup uncooked long-grain white rice
1.5 cups frozen mixed vegetables (peas, carrots, and corn)
0.25 cup BBQ sauce
1 tbsp honey
0.5 tsp garlic powder
0.5 tsp onion powder
Instructions
- 1
In a small saucepan, combine 0.5 cup uncooked white rice, 1 cup water, and a pinch of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes.
- 2
While the rice cooks, pat 4 raw chicken thighs dry with paper towels. Season both sides with 0.5 tsp garlic powder, 0.5 tsp onion powder, salt, and pepper.
- 3
Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Place the chicken thighs in the pan and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165F).
- 4
While chicken is searing, place 1.5 cups frozen mixed vegetables in a microwave-safe bowl with 2 tbsp water. Cover and microwave on high for 4-5 minutes until tender, then drain.
- 5
In a small bowl, whisk together 0.25 cup BBQ sauce and 1 tbsp honey.
- 6
Once the chicken is fully cooked, reduce the skillet heat to low. Pour the honey-BBQ mixture over the chicken thighs, turning them to coat thoroughly. Simmer for 2 minutes until the sauce is thickened and bubbly, being careful not to let the sugar burn.
- 7
Fluff the cooked rice with a fork and divide between two plates. Serve the glazed chicken thighs alongside the rice and the steamed mixed vegetables.
Nutrition Information (per serving)
540
38g
62g
16g
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