Sweet ‘n’ Spicy Chicken with Snap Pea & Carrot Brown Rice
Prep Time
Serves
Cooking Mode
1 cup brown rice
1 ½ cups low-sodium chicken broth
2 tbsp honey-mustard
2 tsp Louisiana-style hot sauce
4 skinless, boneless chicken thighs
¼ tsp salt
1 carrot, thinly sliced
2 cups sugar snap peas, cut into halves
2 tsp finely grated lemon zest
2 tbsp lemon juice
¼ cup chopped fresh parsley
1 cup brown rice
1 ½ cups low-sodium chicken broth
2 tbsp honey-mustard
2 tsp Louisiana-style hot sauce
4 skinless, boneless chicken thighs
¼ tsp salt
1 carrot, thinly sliced
2 cups sugar snap peas, cut into halves
2 tsp finely grated lemon zest
2 tbsp lemon juice
¼ cup chopped fresh parsley
Directions
1Add rice and broth to saucepan. Cover and bring to a boil, then reduce heat to low. Cook 35 min.
2Meanwhile, in large bowl, mix honey-mustard with hot sauce. Roll chicken pieces in mixture to coat. Transfer to parchment paper-lined baking sheet. Bake in preheated 425°F (200°C) 15 min. or until golden brown and cooked through, and thickest part of chicken registers 160°F (71°C) on a meat thermometer.
3After rice has cooked 35 min., stir in carrots and sugar snap peas. Cover and cook another 5 min. Let stand, covered, 5 min. Stir in lemon zest, juice and parsley.
4Serve chicken with rice.
Tips
1
Substitute snow peas for sugar snap peas.
Disclaimer
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Personal Note
Personal Note
