Honey Garlic Chicken Thighs with Rice & Green Beans

• 35 min total
• 20 min hands-on
• Serves 4
• 650 kcal
• 50 g protein

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Ingredients

• 1 cup long-grain rice
• 2 lb boneless skinless chicken thighs, about 8
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 1 lb green beans, trimmed
• 2 tbsp butter
• 5 cloves garlic, minced
• ⅓ cup honey
• 1 lemon
• salt
• black pepper

Method

1. Bring the rice, 2 cups water and ½ tsp salt to a boil in a saucepan. Cover, turn the heat to low and cook 15 minutes, then let it rest off the heat, still covered, for 5 minutes.
2. Pat the chicken dry and season all over with the paprika, 1 tsp salt and ½ tsp pepper.
3. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken smooth-side down and cook without moving it until deep golden, 5–6 minutes. Flip and cook 4–6 minutes more, until it reaches 165°F (74°C) in the thickest part. Move to a plate.
4. While the chicken cooks, bring ½ inch of water to a boil in a second saucepan with a pinch of salt. Add the green beans, cover and steam 4–5 minutes, until bright green and just tender. Drain.
5. Pour off all but about 1 tbsp of fat from the skillet and turn the heat to medium-low. Add the butter and garlic and stir for 1 minute, until fragrant but not browned. Add the honey, the juice of half the lemon and 2 tbsp water and simmer, stirring, until bubbling and slightly syrupy, 1–2 minutes.
6. Return the chicken and any juices and turn the pieces in the glaze for 1–2 minutes, until sticky and coated. Serve with the rice and green beans, spooning the extra glaze over everything, with the rest of the lemon in wedges.

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