Sweet Spicy Chicken Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups zucchini, sliced or chopped
02 -
2 tablespoons salted butter
03 -
1 3/4 cups uncooked basmati rice
04 -
2 teaspoons grated lemon peel
05 -
4 garlic cloves, minced
06 -
1 teaspoon onion powder
07 -
1 teaspoon smoked paprika
08 -
1-2 tablespoons chopped chipotle peppers in adobo
09 -
1/4 cup shredded parmesan cheese
10 -
1/4 cup extra virgin olive oil
11 -
6 chicken thighs or breasts, skin optional
→ Hot Honey
12 -
A pinch of sea salt
13 -
1/2 teaspoon onion powder
14 -
3/4 teaspoon chipotle chili powder
15 -
1-3 teaspoons cayenne pepper
16 -
2-3 tablespoons your favorite hot sauce
17 -
1/2 cup honey
# Instructions:
01 -
Turn your oven on and set it to 400° to heat up.
02 -
Grab a bowl and mix chicken, olive oil, parmesan, chipotle, paprika, onion powder, garlic, lemon zest, salt, and pepper all together.
03 -
Spread the rice and zucchini into a 9×13-inch dish. Pour on 2 cups of water. Toss in the butter. Lay the chicken on top of the rice and veggies.
04 -
Cook in the oven for 30-40 minutes, making sure the chicken is done and the rice is soft. If the rice still seems hard, add 1/3 cup water and let it cook for another 10 minutes.
05 -
Use a small pot to gently heat up the honey, hot sauce, cayenne, chili powder, onion powder, and a bit of salt while stirring.
06 -
Once the chicken is cooked, drizzle half the sauce over it. Serve everything together—chicken, rice, and zucchini—with some fresh basil and extra sauce on top. Dig in!
# Notes:
01 -
Feel free to tweak how spicy it is with more or less chipotle, cayenne, or hot sauce.
02 -
The honey sauce can be prepped in advance and kept in the fridge for up to two weeks.
03 -
If you'd rather use brown rice, you’ll need to adjust the water and let it cook longer.