I’ve been doing a lot of moving this year, so that means I’ve been going from kitchen to kitchen in simplest terms. In between moving in, getting settled, adjusting to a new phase of life, and all of that, finding the time to cook meals can be tough. While I was in San Francisco, I only cooked (like really cooked) once. Now, a big part of that reason was there was only one kitchen in the building shared between all residents, but still. And when I was in Argentina, our apartments didn’t come with ovens (not that I would’ve used it often enough with how hot it was).
So when I do get the chance to cook, I really enjoy it. I lose myself in seasoning combinations, love spending time to prep, and take too much joy in watching things sizzle and get all juicy. One meal I’ve grown to perfect and love for its simplicity is my Honey Lime Chicken & Veggies. It was that one meal I cooked while in SF, and since then I’ve really gotten good at it. The best part? Everything goes in one pan – except for the rice, which is optional – and everything finishes together. For my fellow greedies with big tummies, this one’s for you. Keep reading for the recipe!
Here’s what you’ll need to get it poppin’:
- Chicken thighs (4 or 5 is perfect)
- 2 Limes
- 2 portions of veggies of your choice
- Brown rice (optional)
Start by prepping your station: Preheat your oven to 400° F, place your chicken thighs on a cutting board, clean your veggies, and roll the limes against a hard surface to make the juice come out easier.
Next, season your chicken thighs with the seasoning(s) of your choice. I used “Rebel Rub” by American Royal, and some lemon pepper. Take 1/2 of a tablespoon of butter and add it to a skillet pan over medium-to-high heat. When the butter is all melted and has coated the pan, add your seasoned chicken thighs. Brown each side for about 3-5 minutes or until the skin has a nice golden brown finish, then remove the chicken. *
Leave the pan on the heat, and add about a teaspoon of garlic. Cook that in the pan for no more than 1 minute, and then add 1/2 cup of honey to the pan. Swirl it all around in the pan and let it sit to bubble up a bit.
Return the chicken thighs to the pan (place them close together this time), and follow by adding your veggies to the same pan as well. Take a few spoonfuls of the sauce and drizzle atop the chicken and veggies.
Bake the deliciousness for 20-25 minutes. Halfway through baking time (10-12 minutes), slice one of the limes and squeeze the juice onto the chicken and veggies. Return to oven for the rest of the time. Afterwards, take the pan out of the oven and let cool for 5 minutes.
*If you’re doing rice as well, place a small pot of water on another burner. Lightly salt the water, and add 1/2 a cap full of oil. When the water comes to a light boil, add your rice and stir a little. Let rice cook for around 10-15 minutes, and turn burner off. Drain and squeeze half a lemon’s juice onto the rice.
When you’re ready to plate the food, be sure to top it with a few extra spoonfuls of the sauce! The mix of the sweetness from the honey and the tartness from the lime, along with the flavors from your seasoning(s)? To die for.
This dish is easy and delicious – everything you could ask for in a meal. If you try it out, be sure to send photos!