- Prep Time
- 10 mins
- Total Time
- 50 mins
- Serves
- 4
Ingredients
- 1 cup
- brown rice
- 250 mL
- 1 1/2 cups
- low-sodium chicken broth
- 375 mL
- 2 tbsp
- honey-mustard
- 30 mL
- 2 tsp
- Louisiana-style hot sauce
- 10 mL
- 4
- skinless, boneless chicken thighs
- 1/4 tsp
- salt
- 1 mL
- 1
- carrot, thinly sliced
- 2 cups
- sugar snap peas, cut into halves
- 500 mL
- 2 tsp
- finely grated lemon zest
- 10 mL
- 2 tbsp
- lemon juice
- 30 mL
- 1/4 cup
- chopped fresh parsley
- 60 mL
Directions
Step 1
Add rice and broth to saucepan. Cover and bring to a boil, then reduce heat to low. Cook 35 min.
Step 2
Meanwhile, in large bowl, mix honey-mustard with hot sauce. Roll chicken pieces in mixture to coat. Transfer to parchment paper-lined baking sheet. Bake in preheated 425°F (200°C) 15 min. or until golden brown and cooked through, and thickest part of chicken registers 160°F (71°C) on a meat thermometer.
Step 3
After rice has cooked 35 min., stir in carrots and sugar snap peas. Cover and cook another 5 min. Let stand, covered, 5 min. Stir in lemon zest, juice and parsley.
Step 4
Serve chicken with rice.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 440
- Fat:
- 13 g
- Saturated Fat:
- 4 g
- Carbs:
- 44 g
- Fibre:
- 5 g
- Sugar:
- 5 g
- Cholesterol:
- 100 mg
- Protein:
- 27 g
- Sodium:
- 620 mg
