Description
A quick and easy one-pan meal featuring honey BBQ chicken and rice, perfect for weeknight dinners.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup long-grain white rice
- 1 1/2 cups chicken broth
- 1/2 cup honey BBQ sauce
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Chopped green onions for garnish (optional)
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes on each side, until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the rice and toast it for 1-2 minutes, stirring frequently. This will enhance the flavor of the rice.
- Pour in the chicken broth, honey BBQ sauce, garlic powder, onion powder, and smoked paprika. Stir to combine, then bring the mixture to a boil.
- Once boiling, reduce the heat to low and return the chicken to the skillet. Add the frozen mixed vegetables on top of the chicken and rice. Cover the skillet with a lid and simmer for 20-25 minutes, or until the rice is cooked and has absorbed the liquid.
- Remove the skillet from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork and serve, garnished with chopped green onions if desired.
Notes
- For a spicier kick, add a teaspoon of cayenne pepper or your favorite hot sauce to the BBQ sauce.
- Substitute chicken thighs with chicken breasts or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg