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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.

Characteristics

Dinner One Dish Meals

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