Instructions
Step 1. Preheat the oven to 400°F (200°C).
Step 2. Pat the chicken drumsticks dry with paper towels.
Step 3. In a small bowl, combine paprika, garlic powder, onion powder, thyme, salt, and black pepper.
Step 4. Rub the drumsticks with olive oil and coat evenly with the seasoning mixture.
Step 5. Place the drumsticks on a baking sheet lined with parchment paper.
Step 6. Roast for 30–35 minutes, turning once halfway through cooking.
Step 7. While the chicken cooks, combine honey, soy sauce, garlic, butter, and lemon juice in a small saucepan.
Step 8. Simmer over medium heat for 3–4 minutes until slightly thickened.
Step 9. Brush the chicken generously with the honey glaze and return to the oven for 5–7 minutes until glossy and caramelized.
Step 10. Meanwhile, rinse the rice under cold water until the water runs clear.
Step 11. Bring the water or broth, butter, and salt to a boil in a saucepan.
Step 12. Add the rice, cover, reduce the heat to low, and cook for 18 minutes.
Step 13. Remove the rice from the heat and let it rest for 5 minutes before fluffing with a fork.
Step 14. In a large bowl, combine the lettuce, avocado, cucumber, cherry tomatoes, and red onion.
Step 15. Whisk together olive oil, lemon juice, salt, and black pepper, then drizzle over the salad.
Step 16. Arrange the rice, honey glazed chicken drumsticks, and avocado salad on serving plates.
Step 17. 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 350°F (175°C) oven for 10–15 minutes or until heated through.
Reheat the rice with a splash of water in the microwave or on the stovetop to restore moisture.
The salad is best enjoyed fresh; store the dressing separately and add just before serving.
Chicken and rice can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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