Ingredients
Scale
- 4 pieces chicken thighs
- 1 cup corn kernels
- 2 cups jasmine rice
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1/2 teaspoon black pepper
- 2 cups chicken broth
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the soy sauce, honey, garlic powder, ginger powder, and black pepper.
- Place the chicken thighs in a baking dish and pour the glaze over them.
- Bake the chicken for 25-30 minutes or until cooked through.
- While the chicken is baking, rinse the jasmine rice under cold water.
- In a saucepan, combine the rice, corn kernels, and chicken broth. Bring to a boil.
- Reduce the heat, cover, and simmer for about 15 minutes or until the rice is fluffy.
- Serve the glazed chicken over the corn rice.
Notes
- For extra flavor, marinate the chicken in the glaze for a few hours before baking.
- Feel free to add vegetables like bell peppers or peas to the corn rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 10g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg