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Easy prep

Mexican-Style Honey-Lime Chicken Thighs

with Roasted Butternut Squash & Cilantro Rice

Cooking time

20 minutes

Servings

2/4

Calories

810 /serving

Smoky, tart and a little bit sweet, this Mexican spiced chicken pairs beautifully with roasted butternut squash and baby bell peppers, slightly blistered in the oven. Serve the chicken thighs over cilantro rice for an extra touch of Mexican sunshine, and pour your lime-honey butter over it all for a flavour-packed finish.

We will send you:

  • 4 Chicken thighs
  • 140g Multicoloured baby peppers
  • 15ml Minced garlic
  • 1 Bunch of cilantro
  • 1 Lime
  • 200g Diced butternut squash
  • 165g White rice
  • 15ml Soy sauce (low sodium)
  • 14g Honey
  • 8g Mexican-style spice blend (smoked paprika, paprika, coriander, cumin, garlic flakes, oregano, black peppercorns, cloves, allspice, cinnamon)

Contains: Milk, Soy, Sulphites, Wheat

You will need:

Medium pot
Large pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
30 g
Saturated Fat
11 g
Sodium
570 mg
Total Carbs
95 g
Sugars
13 g
Protein
44 g
Fibres
7 g
Preparation
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Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Roast the squash & peppers
While the rice cooks, on a lined sheet pan, toss the squash and baby peppers with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 15 to 18 minutes, turning halfway through, until the vegetables are browned and tender when pierced with a fork.
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Cook the chicken
While the squash and baby peppers roast, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Mise en place
While the chicken cooks, in a small bowl, heat 2 tbsp butter (double for 4 portions) in the microwave, in 15 second increments, until melted. Finely chop the cilantro leaves and stems. Juice the lime. To the bowl of butter, add the soy sauce, garlic, honey and as much lime juice as you’d like.
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Make the sauce
Heat the reserved pan of fond on medium-high. Add the soy sauce mixture and cook, stirring frequently, 1 to 2 minutes, until thickened and reduced. Return the chicken to the pan and stir until thoroughly coated.
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Finish & serve
To the pot of rice, add ½ the cilantro; stir to combine. Divide the finished rice between your plates. Top with the roasted vegetables and chicken. Spoon as much of the sauce as you’d like over the dish and garnish with the remaining cilantro. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.