Instructions
Step 1. Preheat the oven to 400°F (200°C).
Step 2. Pat the chicken thighs dry and season them with salt, black pepper, garlic powder, and paprika.
Step 3. In a small bowl, whisk together the honey, soy sauce, Dijon mustard, and minced garlic.
Step 4. Place the chicken thighs in a baking dish and brush generously with the glaze.
Step 5. Roast the chicken for 35–40 minutes, basting with the glaze halfway through cooking, until golden brown and cooked through.
Step 6. While the chicken roasts, heat olive oil in a medium saucepan over medium heat.
Step 7. Add the diced carrots and cook for 2–3 minutes until slightly softened.
Step 8. Stir in the rice and cook for 1 minute, coating the grains with oil.
Step 9. Pour in the chicken broth, add salt and black pepper, and bring to a boil.
Step 10. Reduce the heat to low, cover, and cook for 15–18 minutes until the liquid is absorbed.
Step 11. Stir in the green peas during the last 5 minutes of cooking.
Step 12. Remove the rice from the heat and let it rest, covered, for 5 minutes before fluffing with a fork.
Step 13. Mix the cucumber, tomatoes, and red onion in a bowl.
Step 14. Drizzle the salad with olive oil and lemon juice, then season with salt and black pepper.
Step 15. Arrange the vegetable rice, glazed chicken, and fresh salad on serving plates.
Step 16. Garnish the rice with chopped parsley and serve immediately.
Storage and Reheating Tips
Store leftover chicken, rice, and salad separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a 350°F (175°C) oven for 10–15 minutes or until thoroughly heated.
Warm the rice in the microwave with a tablespoon of water to restore moisture.
The salad is best eaten fresh but can be refrigerated for up to 1 day without dressing.
Cooked chicken and rice can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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