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The flavor-packed glaze for this chicken is made from a simple trio of sweet honey, fiery chipotle paste, and tangy lime juice. It’s complemented by a bed of hearty brown rice, tossed with poblano pepper and tomatoes, then served over a cool, creamy layer of seasoned labneh.

Ethan Mick

with Poblano & Lime Rice

Honey-Chipotle Glazed Chicken

Boneless, Skinless Chicken Breasts

Lime

Poblano Pepper

Grape Or Cherry Tomatoes

Garlic

Labneh Cheese

Chipotle Chile Paste

Honey

Brown Rice

Ingredients

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Remove the **honey** from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Once boiling, add the **rice** and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Cook the rice:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stem of the **pepper**; remove and discard the core. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop the **garlic**. Halve the **tomatoes**; place in a medium bowl and season with salt and pepper. Zest the **lime** to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Quarter the lime.

Prepare the ingredients:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned tomatoes; stir to combine. Cover with aluminum foil to keep warm. Wipe out the pan.

Cook the pepper:

While the pepper cooks, in a bowl, combine the **honey** (kneading the packet before opening), **the juice of 2 lime wedges**, and **as much of the chile paste as you’d like**, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Make the glaze:

**STOVE: **Pat the **chicken** dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a plate.  
**GRILL: **Pat the **chicken** dry with paper towels; season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through. Transfer to a plate.

Cook the chicken:

To the pot of **cooked rice**, add the **cooked pepper and tomatoes**, **lime zest**, **the juice of the remaining lime wedges**, and a drizzle of olive oil. Stir to combine and season with salt and pepper to taste. Season the **labneh** with salt and pepper; divide between 2 dishes and spread into an even layer. Top with the **finished rice** and **cooked chicken**. Evenly top the chicken with the **glaze**. Enjoy!