Honey Garlic Chicken with Vegetable Rice & Fresh Salad

Instructions

Step 1. In a bowl, whisk together the honey, soy sauce, garlic, ginger, rice vinegar, sesame oil, paprika, black pepper, and salt.

Step 2. Place the chicken thighs in a large dish and pour the marinade over them. Cover and refrigerate for at least 1 hour or overnight.

Step 3. Preheat the oven to 400°F (200°C).

Step 4. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down for 4–5 minutes until golden brown.

Step 5. Turn the chicken over and pour the remaining marinade into the skillet.

Step 6. Transfer the skillet to the oven and bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Step 7. While the chicken cooks, rinse the rice until the water runs clear.

Step 8. In a saucepan, combine the rice, chicken broth, butter, garlic powder, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.

Step 9. Stir in the mixed vegetables during the last 5 minutes of cooking.

Step 10. Remove the rice from the heat, fluff with a fork, and stir in the sliced green onions.

Step 11. In a bowl, combine the cucumber, cherry tomatoes, and red onion. Toss with olive oil, lemon juice, salt, and pepper.

Step 12. Serve the honey garlic chicken alongside the vegetable rice and fresh salad, spooning any extra glaze from the skillet over the chicken.

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 and rice in the microwave or oven until heated through.

Add a splash of chicken broth to the rice before reheating to maintain moisture.

The salad is best enjoyed fresh but can be stored for up to 1 day in the refrigerator.

The chicken and rice can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.