Pan-Seared Honey-Lime Chicken Thighs with Green Beans and White Rice

Rinse 2.5 cups of uncooked long-grain white rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice, 5 cups of water, and 0.5 tsp of salt. Bring to a boil over high heat, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork.

While the rice cooks, wash and trim the stem ends off 1.25 lbs of fresh green beans. Mince 4 cloves of garlic. Zest and juice 2 whole limes, keeping zest and juice separate.

Pat 3 lbs of boneless skinless chicken thighs completely dry using paper towels. Season both sides evenly with 1 tsp of salt, 0.5 tsp of black pepper, 1 tsp of ground cumin, and 1 tsp of smoked paprika.

Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the seasoned chicken thighs in a single layer and sear undisturbed for 5 minutes until a deep golden-brown crust forms. Flip and sear for an additional 5 to 6 minutes until the internal temperature reaches 165°F and the chicken is cooked through. Transfer chicken to a plate and cover loosely with foil to rest.

In the same skillet, reduce heat to medium. Add the remaining 1 tbsp of olive oil and the trimmed green beans. Sauté for 5 to 6 minutes, tossing occasionally, until the beans are tender-crisp and lightly blistered. Add the 4 minced garlic cloves and cook for 1 minute, stirring constantly, until fragrant. Transfer the green beans to a serving platter.

Reduce skillet heat to low. Add the juice from 2 limes, the lime zest, and 2 tbsp of honey to the pan. Stir constantly for 1 to 2 minutes until the honey dissolves and the glaze slightly thickens. Remove from heat.

Slice the rested chicken thighs against the grain into strips. To serve, divide the cooked white rice, sautéed green beans, and sliced chicken among 6 plates. Drizzle the warm honey-lime glaze evenly over the chicken and green beans.