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One Pan Chipotle Honey Chicken and Rice<\/p>\nOne Pan Chipotle Honey Chicken and Rice<\/p>\n
<\/p>\n
6 chicken thighs or breasts (skin on or off)<\/p>\n
1\/4 C. extra virgin olive oil<\/p>\n
1\/4 C. grated parmesan cheese<\/p>\n
1-2 T. chopped chipotle in adobo<\/p>\n
1 tsp. smoked paprika<\/p>\n
1 tsp. onion powder<\/p>\n
4 cloves garlic, chopped<\/p>\n
2 tsp. lemon zest<\/p>\n
1 3\/4 C. dry basmati rice<\/p>\n
2 T. salted butter<\/p>\n
2 C. sliced\/chopped zucchini<\/p>\n
Hot Honey<\/p>\n
1\/2 C. honey<\/p>\n
2-3 T. hot sauce<\/p>\n
1-3 tsp. cayenne pepper<\/p>\n
3\/4 tsp. chipotle chili powder<\/p>\n
1\/2 teaspon onion powder<\/p>\n
sea salt<\/p>\n
<\/p>\n
Preheat the oven to 400\u00b0. 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\u00d713-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!<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n