To keep prep to a minimum, we use precooked brown rice.
Stir honey and garlic together in a small bowl until well combined.
Set aside 1 teaspoon of the honey mixture in a separate small bowl.
Photo:Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Lauren Odum
Pat chicken dry with paper towels.
Sprinkle with 1/4 teaspoon salt.
Heat oil in a large oven-safe skillet over medium-high heat until shimmering.
Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Lauren Odum
Place the chicken skin-side down in the skillet and reduce heat to medium.
Turn the chicken over.
Brush the tops with the reserved 1 teaspoon honey mixture.
Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Lauren Odum
Immediately flip the chicken honey-side down; cook until the skin turns golden brown, about 1 minute.
Transfer to a plate.
Nestle the chicken into the mixture, skin-side up.
Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Lauren Odum
Brush the chicken with the remaining honey mixture and let rest for 5 minutes before serving.
Thechicken thighs provide muscle-building protein, while the vegetables andbrown riceprovide fiber and a wealth of various nutrients.
The combination of fiber and protein will help you stay full and satisfied longer.
In this case, we would not advise it.
Additional reporting byCarrie Myers, M.S.andLinda Frahm
EatingWell.com, May 2024
