Spicy Honey Lime Chicken & Edamame Rice

• Gluten free

• Meat

  • 12 oz Chicken, tenders

• Produce

  • 1/3 oz Cilantro
  • 4 3/4 oz Edamame
  • 1/3 oz Garlic
  • 1/3 oz Ginger
  • 1 Lime
  • 1 oz Scallions

• Condiments

  • 2 tsp Honey
  • 2 tsp Soy sauce
  • 1/3 oz Sriracha

• Pasta & Grains

  • 5 oz Jasmine rice

• Baking & Spices

  • 1/4 tsp Pepper, ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin

Found on laurenkellynutrition.com

Description

Ingredients

• ½ teaspoon salt, divided
• 5 ounces jasmine rice
• 2 teaspoons extra virgin olive oil
• ¼ teaspoon ground pepper
• 12 ounces chicken tenders
• 1 lime
• 4.75 ounces edamame
• 1 ounce sliced scallions
• .4 ounce cilantro, chopped
• 2 teaspoons soy sauce
• .35 ounce minced ginger
• .3 ounce minced garlic
• 2 teaspoons honey
• .3 ounces sriracha

Directions

• In a small saucepan, over high heat, bring 1½ cups water and ¼ teaspoon salt to a boil.
• Stir in rice and return to boil. Reduce heat to low, cover and simmer for 15 minutes.
• Turn off heat and let sit, covered for 5 minutes. Fluff with fork.
• Zest lime. Cut lime in half. Chop cilantro (reserve a pinch for garnish).
• While the rice is cooking, start the sauce. In a medium bowl, whisk together the soy sauce, ginger, garlic, honey, sriracha, juice from half the lime, a quarter of the zest, a quarter of the cilantro, 2 teaspoons extra virgin olive oil, ½ teaspoon salt and ¼ teaspoon pepper.
• Reserve 2 teaspoons of mixture.
• Add the chicken to the bowl with the sauce. Turn to coat. Let sit for 5 minutes.
• Heat a lightly oiled grill or grill pan to medium high heat.
• Add the chicken and cook, turning once, until done (about 3-4 minutes per side).
• Fluff rice with a fork and fold in the edamame, zest, scallion,s cilantro and juice form remaining lime half. Salt and pepper to taste.
• Serve chicken over rice and drizzle reserved sauce on top.
• Garnish with reserved cilantro.