Instructions
Step 1. Rinse the rice under cold water until the water runs clear.
Step 2. In a medium saucepan, melt the butter over medium heat and sauté the onion for 2 to 3 minutes.
Step 3. Add the rice and stir for 1 minute.
Step 4. Pour in the chicken broth, salt, and black pepper. Bring to a boil.
Step 5. Reduce the heat to low, cover, and cook for 15 minutes.
Step 6. Stir in the peas and diced carrots during the last 5 minutes of cooking. Remove from heat and keep covered.
Step 7. Season the chicken thighs with salt, black pepper, garlic powder, and paprika.
Step 8. Heat olive oil in a large skillet over medium-high heat.
Step 9. Cook the chicken thighs for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165°F (74°C).
Step 10. Remove the chicken from the skillet and set aside.
Step 11. In the same skillet, add the butter and minced garlic. Cook for 30 seconds until fragrant.
Step 12. Stir in the honey, soy sauce, and apple cider vinegar.
Step 13. Simmer for 2 to 3 minutes until the sauce begins to thicken.
Step 14. Return the chicken to the skillet and spoon the glaze over the thighs until evenly coated.
Step 15. In a bowl, combine the cucumber, cherry tomatoes, and red onion.
Step 16. Drizzle with olive oil and lemon juice, then season with salt and black pepper. Toss gently.
Step 17. Fluff the rice with a fork and divide it among serving plates.
Step 18. Arrange the honey garlic chicken alongside the rice and salad.
Step 19. Spoon any remaining glaze over the chicken and serve immediately.
Storage and Reheating Tips
Store the chicken, rice, and salad separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a skillet over low heat or in the microwave until warmed through.
Add a splash of water or chicken broth when reheating the rice to keep it fluffy and moist.
The cucumber tomato salad is best enjoyed fresh but can be stored in the refrigerator for up to 1 day.
Freeze the cooked chicken and rice for up to 2 months. Thaw overnight in the refrigerator before reheating.
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