Ingredients
1 1/2 tablespoons honey
1 1/2 teaspoons grated garlic
4 (6-ounce) bone-in, skin-on chicken thighs
1/2 teaspoon salt, divided
1 tablespoon canola oil
2 tablespoons all-purpose flour
2 cups precooked microwaveable brown rice
4 cups fresh broccoli florets, cut into 1-inch piece
1 cup lower-sodium chicken broth
1 cup chopped red bell pepper
1 medium carrot, peeled and sliced
2 medium scallions, chopped
2 tablespoons lower-sodium soy sauce
1 tablespoon rice vinegar
1/4 teaspoon ground pepper
Directions
Step 1
Preheat oven to 400°F.
Stir honey and garlic together in a small bowl until well combined.
Set aside 1 teaspoon of the honey mixture in a separate small bowl.
Step 2
Pat chicken dry with paper towels. Sprinkle with 1/4 teaspoon salt.
Heat oil in a large oven-safe skillet over medium-high heat until shimmering.
Place the chicken skin-side down in the skillet and reduce heat to medium. Cook until the skin is light brown.
Step 3
Turn the chicken over.
Brush the tops with the remaining 1 teaspoon honey mixture.
Immediately flip the chicken honey-side down; cook until the skin turns golden brown.
Transfer to a plate
Step 4
Add flour to the oil in the pan; cook, stirring constantly, until the mixture smells nutty, about 30 seconds.
Stir in rice, broccoli, broth, bell pepper, carrot, scallions, soy sauce, vinegar, pepper and the remaining 1/4 teaspoon salt.
Settle the chicken into the mixture, skin-side up.
Bake uncovered
Inserted into the thickest portion of chicken an instant-read thermometer wait until most of the liquid is absorbed, 16 to 18 minutes.
Brush the chicken with the remaining honey mixture and let rest for 5 minutes.
Enjoy!
Nutrition Information
Calories 438
Fat 20g
Saturated Fat 4g
Cholesterol 130mg
Carbohydrates 38g
Total Sugars 10g
Add Sugars 7g
Protein 29g
Fiber 5g
Sodium 750mg
Potassium 690mg
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