Soy and Honey Chicken with Coconut Brown Rice

Glazed chicken thighs served alongside fluffy coconut-infused brown rice and sautéed bok choi for a quick, flavorful meal.

Healthy Chicken High Protein Dairy Free Asian Inspired

Estimated Nutrition

Calories

359

kcal / serving

1436 kcal total

Carbs

35g

per serving

140 g total

Fat

11g

per serving

44 g total

Protein

28g

per serving

112 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Soy Sauce

GrainsCereals

150

Brown Rice

Meat

450

Chicken Thigh

Boneless, skinless

NutsSeeds

pinch

Salt

tsp

Sesame Seed

Black

handful

Coriander

Fresh leaves

tsp

Pumpkin Seeds

Chopped

OilsFats

0.5

tsp

Coconut Oil

tbsp

Sesame Oil

tbsp

Rapeseed Oil

Other

tsp

Honey

Clear

Vegetables

heads

Bok Choi

Halved

Method

Stir coconut oil, sesame seeds, coriander, and pumpkin seeds into the fluffed rice.

Cook the chicken in a cold saucepan over medium heat until glazed and cooked through.

Boil 300ml of water with rice and salt, then simmer covered for 30 minutes until tender.

Sauté the bok choi in sesame and rapeseed oil for 3-5 minutes until wilted.

Mix the honey and soy sauce in a bowl and coat the chicken thighs.

Serve the chicken over the rice with bok choi on the side.