Honey-Mustard Chicken Thighs with Buttered White Rice & Soft Zucchini

By Vic

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Prep Time

10 min

Cook Time

30 min

Servings

2 servings

Difficulty

Easy

1 lb boneless skinless chicken thighs 1/2 cup white rice, dry 1 medium zucchini, peeled if desired and sliced 1 tbsp honey 1 tbsp Dijon mustard 1 tbsp butter, divided 1 tsp olive oil 1/4 tsp dried parsley Salt, to taste

1. Cook the white rice according to package directions until tender. 2. Whisk the honey and Dijon mustard together in a small bowl. 3. Pat the chicken thighs dry and season lightly with salt and parsley. 4. Heat olive oil in a skillet over medium heat. Cook the chicken thighs for about 5 to 7 minutes per side, or until they reach 165°F internally. 5. Reduce heat to low. Spoon the honey-mustard mixture over the chicken and turn the thighs to coat. Cook for 1 to 2 minutes, just until the glaze clings to the chicken. 6. Meanwhile, simmer or steam the zucchini until very soft, about 8 to 12 minutes. Drain well and season lightly with salt. 7. Stir 1/2 tablespoon butter into the hot rice and the remaining 1/2 tablespoon butter into the zucchini. Serve with the glazed chicken.