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Honey Chicken Rice Bowls with Steamed Broccoli

July 12, 2018 by Jill Foucre 1 Comment

Honey Chicken Rice Bowls with Steamed Broccoli
2018-07-12 13:53:06
Serves 4
Print
Ingredients
  1. 2 pounds boneless skinless chicken thighs
  2. 1/3 cup honey
  3. 1/4 cup soy sauce
  4. 1 tablespoon fresh ginger or 1 teaspoon ground ginger
  5. 2 cloves garlic, minced
  6. 1/4 cup sliced scallions
  7. 2 cups cooked brown rice
  8. 1 head broccoli, cut into florets and steamed
  9. 1/4 cup shredded carrots
  10. 1 scallion, sliced thin
Instructions
  1. Spray a 9x13 baking pan with non-stick cooking spray. Arrange the chicken thighs in a single layer. Mix remaining ingredients in a bowl and pour over chicken. Cover dish with foil and marinade in the refrigerator for 1-4 hours. Turn chicken once midway through marinating time.
  2. When ready to cook, preheat oven to 425 degrees. Place chicken, covered, in oven for 15 minutes. Remove chicken from oven, uncover and turn chicken pieces over, and bake for another 15 minutes, until internal temperature is 165 degrees.
  3. Divide rice into each of four serving bowls. Top with equal portions of broccoli and sliced chicken. Spoon generous amounts of sauce on top of bowl contents. Garnish with shredded carrots and scallions.
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Filed Under: Meat Main Dishes

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  1. Summertime & College Cooking by Lynn Dugan - Marcel's Culinary Experience says:
    October 4, 2018 at 2:40 pm

    […] Salad Wraps. The remaining half of the Baked Honey Chicken is served for that night’s yummy Honey Chicken Rice Bowls with Steamed Broccoli.  […]

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