Honey BBQ Chicken Rice
A comforting one-pan dish featuring tender chicken, fluffy rice, and a sweet and smoky honey BBQ sauce, perfect for meal prepping.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup long-grain white rice, rinsed and drained
- 2 cups chicken broth, preferably low-sodium
- 1/2 cup BBQ sauce (mesquite flavor recommended)
- 1/4 cup honey
- 1 cup mixed vegetables (frozen or fresh – peas, carrots, corn, and bell peppers)
- 2 tablespoons vegetable or olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2-3 pieces green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped
- to taste optional extra drizzle of BBQ sauce
Instructions
Preparation
- Cut the boneless chicken into bite-sized pieces for even cooking.
- In a separate bowl, mix together the garlic powder, onion powder, smoked paprika, salt, and black pepper.
Cooking
- Heat one tablespoon of oil in a large skillet over medium heat. Add the seasoned chicken pieces and sear until golden brown. Remove chicken from skillet.
- In the same skillet, heat another tablespoon of oil. Add the rinsed rice and toast for a few minutes, stirring often until slightly translucent.
- Pour in the chicken broth, BBQ sauce, and honey. Stir until well combined and scrape any browned bits from the bottom of the pan.
- Return the browned chicken to the skillet, distribute evenly, and bring to a simmer. Cover the skillet to cook everything together.
- After 15 minutes, add the mixed vegetables and cook for an additional 5 minutes, covered, until everything is tender.
- Remove from heat and let sit covered for a few minutes before fluffing the rice with a fork.
- Garnish with sliced green onions and fresh parsley before serving, adding extra BBQ sauce if desired.
Notes
This dish can be served topped with an egg or wrapped in lettuce. Store leftovers for meal prep.