Yields
2 servings
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ingredients
1
egg
½
tsp salt (2.5 mL)
1
Tbsp paprika (15 mL)
¼
cup honey (60 mL)
2
Tbsp sesame oil (30 mL)
2
Tbsp soy sauce (30 mL)
1
Tbsp lime juice (15 mL)
12
to 16 boneless skinless chicken thighs (600 g)
1
zucchini
5
mushrooms
large red onion
red pepper
1 ½
cup basmati or jasmin rice (325 mL)
3
cup water (750 mL)
1
tsp olive oil (5 mL)
½
tsp Mrs. Dash Original Seasoning (5 mL)
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directions
Step 1
In the morning…
Stir together egg, salt, paprika, honey, sesame oil, soy sauce and lime juice in a 9 x 13 inch pan.
Step 2
Add chicken, cover with plastic wrap and set in refrigerator.
Step 3
Cut zucchini, mushrooms, red onion and red pepper into chunks and set in fridge.
Step 4
Just before dinner…
Microwave rice and water on high for 10 minutes and medium for 10 minutes. Let stand.
Step 5
Heat barbeque to medium.
Step 6
Place marinated chicken thighs on grill, pouring the balance of marinade all over each.
Step 7
Cook each side for 7 to 10 minutes or until juices run clear.
Step 8
Heat oil in fry pan.
Step 9
Add veggies, spice and reduce heat, tossing occasionally until crisp.