One Pan Chipotle Honey Chicken and Rice

                All made in one pan, even the dry rice goes in...simply mix, bake, eat, and enjoy! A delightful chicken and rice dish with a spicy, sweet kick.
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                Categories: main course american mexican

                Ingredients

                • 6 chicken thighs or breasts (skin on or off)
                • 1/4 cup extra virgin olive oil
                • 1 teaspoon smoked paprika
                • 1 tablespoon onion powder
                • 4 cloves garlic, chopped
                • 2 teaspoons lemon zest
                • 1 3/4 cups dry basmati rice
                • 2 tablespoons salted butter
                • 2 cups sliced/chopped zucchini
                • 1/2 cup grated parmesan cheese
                • 1-2 tablespoons chopped chipotle in adobo
                • 1/2 cup honey
                • 2-3 tablespoons hot sauce
                • 1-3 teaspoons cayenne pepper
                • 3/4 teaspoon chipotle chili powder
                • 1/2 teaspoon onion powder
                • sea salt
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                Instructions

                1. Preheat the oven to 400 degrees Fahrenheit.
                2. In a bowl, toss together the chicken, olive oil, parmesan, chipotle, paprika, onion powder, garlic, lemon, salt, and pepper.
                3. Pour the rice and zucchini into a 9x13-inch baking dish. Pour over 2 cups of water. Add the butter. Arrange the chicken over the rice and zucchini. Bake 30-40 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is hard, add 1/3 cup more water and cook for an additional 10 minutes.
                4. To make the sauce, in a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and a pinch of salt.
                5. When the chicken is done, spoon half the sauce over the chicken. Serve the chicken, rice, and zucchini topped with fresh basil and extra honey sauce. Enjoy!