Grilled Chicken, glazed with Little BEEst Hot Honey, with a bed of vegetable rice and vibrant green broccoli.
Ingredients
- 1 Chicken Breast
- ½ tablespoon – Paprika
- ½ teaspoon – Garlic Powder
- 1 teaspoon – Salt
- 1 cup – Cooked White Rice (Jasmine or Long Grain)
- 1 tablespoon – Small Diced Bell Peppers
- 1 tablespoon – Small Diced Carrots
- 1 cup – Broccoli Florets
- 2 tablespoons – Little BEEst Sneaker Green Hot Honey
- Canola Oil
- Salt and White Pepper to taste
Instructions
- Prepare chicken breast by mixing paprika, 1 teaspoon salt, garlic powder and 1 teaspoon canola oil in a small bowl.
- Coat Chicken breast with the mixture and let sit for at least 30 minutes to 4 hours.
- Pre-heat Grill and Pre-heat oven to 375F
- On a hot grill, mark the chicken breast evenly on both sides, about 1-2 minutes per side. Remove and place on an oven safe tray.
- Brush the chicken to coat evenly with hot honey. Roast in oven for approximately 8-10 minutes or until internal temperature reads 165F.
- Prepare a sauté pan on medium heat, coat with a thin layer of oil.
- Sauté Peppers and Carrots for 2 minutes until cooked and add in white rice. Ensure white rice is lightly coated with oil and vegetables are mixed; season to taste with salt and white pepper.
- Blanch or steam broccoli for 3 minutes until al dente. Season with salt to taste.
- On a plate, place rice mixture on the bottom, followed by chicken breast. Add broccoli florets on the side.
- Serve with extra Little BEEst Hot Honey for dipping and drizzling as desired.
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