Honey Garlic Chicken and Rice One Pan Delightful Meal

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 1 cup jasmine rice
• 2 cups low-sodium chicken broth
• 1 third cup honey
• 4 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon fresh ginger, grated
• 2 tablespoons olive oil
• 1 cup broccoli florets
• 1 piece red bell pepper, sliced
• 0 to taste salt and pepper
• 2 pieces green onions, sliced for garnish

Instructions

1. In a medium bowl, whisk together honey, minced garlic, soy sauce, and grated ginger until well combined. This will be your marinade.
2. Season the chicken thighs with salt and pepper, then pour half of the honey-garlic marinade over the chicken. Let it marinate for at least 15 minutes (you can also refrigerate for up to 2 hours for more flavor).
3. In a large skillet or a one-pan pot, heat olive oil over medium heat. Remove the chicken from the marinade (discard the leftover marinade) and add the chicken thighs to the pan. Cook for about 5 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the jasmine rice and toast it for about 2 minutes, stirring frequently.
5. Add the chicken broth to the skillet, followed by the broccoli florets and sliced bell pepper. Stir everything together, ensuring the rice is submerged in the broth.
6. Place the cooked chicken thighs back on top of the rice and veggies. Drizzle the remaining honey-garlic marinade over the chicken.
7. Cover the skillet with a lid and let it simmer for about 15-18 minutes on low heat, or until the rice is tender and has absorbed the broth.
8. Remove from heat, let it steam for an additional 5 minutes without lifting the lid to allow for fluffy rice.
9. Garnish with sliced green onions before serving.