One Pan Chipotle Honey Chicken and Rice

 

6 chicken thighs or breasts (skin on or off)

1/4 C. extra virgin olive oil

1/4 C. grated parmesan cheese

1-2 T. chopped chipotle in adobo

1 tsp. smoked paprika

1 tsp. onion powder

4 cloves garlic, chopped

2 tsp. lemon zest

1 3/4 C. dry basmati rice

2 T. salted butter

2 C. sliced/chopped zucchini

Hot Honey

1/2 C. honey

2-3 T. hot sauce

1-3 tsp. cayenne pepper

3/4 tsp. chipotle chili powder

1/2 teaspon onion powder

sea salt

 

Preheat the oven to 400°. In a bowl, toss together the chicken, olive oil, parmesan, chipotle, paprika, onion powder, garlic, lemon, salt, and pepper. Pour the rice and zucchini into a 9×13-inch baking dish. Pour over 2 C. of water. Add the butter. Arrange the chicken over the rice and zucchini. Bake 30-40 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is hard, add 1/3 C. more water and cook for an additional 10 minutes. To make the sauce. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and a pinch of salt. When the chicken is done, spoon half the sauce over the chicken. Serve the chicken, rice, and zucchini topped with fresh basil and extra honey sauce. Enjoy!