Honey BBQ Chicken Rice 

This one-pan dish combines tender chicken with sweet honey and smoky BBQ sauce, all cooked together with perfectly seasoned rice. It's a family favorite that's ready in just 35 minutes, making it ideal for busy weeknights. The simple ingredients and minimal cleanup make it a go-to meal for many.

 Ingredients

• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• 1 cup long-grain white rice

• 2 cups chicken broth (preferably low-sodium)

• ½ cup BBQ sauce (choose your favorite variety)

• ¼ cup honey

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon smoked paprika

• Salt and black pepper, to taste

• 1 cup mixed vegetables (frozen or fresh – peas, carrots, corn, and bell peppers work well)

• 2 tablespoons olive oil

• Green onions or fresh parsley, chopped (for garnish)

 Directions

1. Season the Chicken:

   • In a small bowl, combine the garlic powder, onion powder, smoked paprika, salt, and black pepper.

   • Sprinkle the seasoning mixture evenly over the chicken pieces, ensuring all sides are coated.

2. Sear the Chicken:

   • Heat the olive oil in a large skillet over medium-high heat.

   • Add the seasoned chicken pieces to the skillet and cook until browned on all sides, about 5–7 minutes.

   • Remove the chicken from the skillet and set aside.

3. Toast the Rice:

   • In the same skillet, add the rice and cook for 1–2 minutes, stirring constantly, until the rice is lightly toasted.

4. Combine Ingredients:

   • Return the browned chicken to the skillet with the rice.

   • Pour in the chicken broth, BBQ sauce, and honey.

   • Stir to combine, ensuring the rice is evenly distributed.

5. Simmer:

   • Bring the mixture to a simmer.

   • Cover the skillet with a lid, reduce the heat to low, and cook for 20–25 minutes, or until the rice is tender and the liquid has been absorbed.

6. Add Vegetables:

   • During the last 5 minutes of cooking, scatter the mixed vegetables evenly over the rice without stirring them in.

   • Cover and continue cooking until the vegetables are heated through.

7. Rest and Serve:

   • Remove the skillet from heat and let it rest, covered, for 5 minutes.

   • Fluff the rice with a fork and garnish with chopped green onions or fresh parsley before serving.

 Nutritional Information (Per Serving)

• Calories: Approximately 450 kcal

• Protein: 35 g

• Fat: 15 g

• Carbohydrates: 45 g

• Fiber: 3 g

• Sugar: 15 g

• Sodium: 600 mg