Honey Chili Chicken & Veggie Rice

This vibrant dish combines tender chicken—cooked with honey and chili—and sautéed poblano peppers and onions stirred into jasmine rice. It's all topped with juicy marinated tomatoes and a dollop of creamy lime sour cream.

Serves 4

Ingredients:

• 18 oz Boneless Chicken Breast Pieces

• 2 cups Jasmine Rice

• 1 teaspoon Paprika

• ½ teaspoon Garlic Powder

• ¼ teaspoon Ground Cumin

• ¼ teaspoon Oregano

• 1 Onion, sliced thin

• ½ lb Grape Tomatoes, halved

• 1 Lime

• 2 Poblano Peppers, seeded and sliced thin

• 2 Tablespoons Chili Powder

• ½ cup Sour Cream

• 4 teaspoon Honey

  
  

Directions:

1. In a medium pot, mix together 1 teaspoon salt, 1 Tablespoon oil, and 2½ cups of water. Bring to a boil over high heat. Once boiling, add the rice and stir occasionally until most of the water is absorbed, then lower the heat to low. Cover and cook without stirring for 25-30 minutes, or until the rice is tender. Turn off the heat and fluff with a fork. Follow step-by-step directions to cook rice HERE.

2. Using a zester or the small side of a box grater, finely grate the lime to get about 2 teaspoons. In a small bowl, combine the sour cream and lime zest; season with salt & pepper; then set aside. Place the tomatoes in a bowl. Add the juice of ½ of the lime and a drizzle of olive oil; season with salt & pepper. Allow to marinate, stirring occasionally, for at least 10 minutes; taste and adjust seasoning with salt and pepper if needed.

3. Prepare the glaze: In a bowl, combine the honey, chili powder, juice from the remaining ½ lime, and ⅓ cup of water. Add salt and pepper to taste.

4. In the meantime, heat a drizzle of olive oil in a large pan (preferably nonstick) over medium-high heat until hot. Add the sliced onions and peppers, and season with salt & pepper. Cook, stirring occasionally, for 3 to 5 minutes, or until they are softened and browned. Transfer them to a bowl and cover with foil to keep warm.

5. Place the chicken in a bowl. Season with salt, pepper, paprika, garlic powder, cumin, and oregano. Toss to coat. In the same pan, heat a drizzle of olive oil over medium-high heat until hot. Add the seasoned chicken in an even layer. Cook without stirring for 3 to 4 minutes, or until browned. Carefully add the glaze (as the liquid may splatter). Cook, stirring frequently, for 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat; taste and season with salt & pepper if desired.

6. Mix the cooked vegetables into the pot of cooked rice. Stir well. Taste and add salt & pepper if needed. Serve the rice topped with the glazed chicken (including any glaze from the pan), marinated tomatoes (with any liquid), and lime sour cream. Enjoy!