- 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
Method
- 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.
Tips
Substitute snow peas for sugar snap peas.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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
