One Pan HONEY BBQ CHICKEN & RICE Recipe with Vegetables

Turn on medium-high heat.

Add 1 tablespoon of olive oil to the pan.

Add about 1 pound of diced chicken breasts to the pan once the oil is hot.

Season the chicken with salt and pepper to taste.

Cook the chicken for about 4 minutes until it starts to brown, then remove it from the pan and set aside.

Add a little less than 1/2 tablespoon of olive oil to the pan if needed.

Add 1 medium diced onion, 2 small diced carrots, and 1 diced bell pepper to the pan.

Cook the vegetables on medium heat for 3 to 4 minutes.

Add 2 minced garlic cloves to the pan and cook for about 1 minute, stirring to avoid burning.

Add 1 cup of uncooked rice to the pan and stir to coat it with the oil and vegetable flavors, toasting it slightly.

Pour in 2 cups of chicken broth and stir to combine.

In a small bowl, whisk together 1/2 cup of barbecue sauce and 1/2 cup of honey.

Pour half of the barbecue sauce mixture over the rice and stir quickly, then flatten it out.

Nest the cooked chicken on top of the rice mixture.

Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed.

After 15 minutes, check and stir gently to avoid sticky rice.

After 12 minutes, stir the mixture and spread it out evenly in the pan.

Add 1 cup of frozen peas to the pan and stir to combine, then let it cook for another 5 minutes.

Turn off the heat and drizzle the remaining barbecue sauce over the dish.

Let the dish sit for another 5 minutes before serving.

Equipment Needed

Spice Level:

Allergens