Smoky Honey Ancho Chicken with Lemon Green Beans and Scallion Rice

This smoky and sweet chicken dish is a weeknight winner. Pan-seared chicken breasts are coated in a luscious honey ancho chili glaze that’s both savory and slightly sweet. The ancho chili powder adds a gentle smoky warmth without overwhelming heat, making it perfect for the whole family.

On the side, enjoy crispy roasted green beans brightened with fresh lemon zest and fluffy jasmine rice studded with scallions. Every element comes together quickly, so you can have a satisfying, restaurant-quality meal on the table in about 40 minutes.

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Ingredients

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 unit LemonView ingredient guideLike ingredientDislike ingredient

1 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with a rack in the top position. Wash and dry all produce. Trim and thinly slice the scallions, separating the white and green parts. Zest one lemon until you have 1 teaspoon, then quarter both lemons.
2. In a small pot with a lid, melt 1 tablespoon butter over medium-high heat. Add the scallion whites and cook for 30 seconds. Add the rice, 1½ cups water and a pinch of salt. Bring to a boil, then cover, reduce heat to low and simmer until the rice is tender, about 15 minutes. Turn off the heat and keep covered until ready to serve.
3. While the rice cooks, pat the chicken breasts dry with paper towels and season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 6-8 minutes per side. Transfer the chicken to a plate and cover to keep warm.
4. While the chicken cooks, toss the green beans on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on the top rack until lightly browned and tender, about 12 minutes. Remove from the oven and toss with the lemon zest.
5. To the same pan used for the chicken, add the ancho chili powder, chicken stock concentrates, honey, ⅓ cup water and the juice from 2 lemon wedges. Simmer over medium-high heat until the sauce reduces by half, 1-2 minutes. Stir in the remaining 1 tablespoon butter until melted. Season with salt and pepper to taste.
6. Fluff the rice with a fork and season with salt and pepper. Divide the rice, chicken and green beans among plates. Spoon the sauce over the chicken. Sprinkle with the scallion greens. Serve with the remaining lemon wedges on the side for squeezing.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati or long-grain white rice. Adjust the cooking time and water ratio according to the package instructions.

Is ancho chili powder very spicy?

Ancho chili powder is made from dried poblano peppers and is mild with a smoky, slightly sweet flavor. It adds warmth without significant heat, making it family-friendly.

Can I make this dish dairy-free?

Yes, substitute the butter with a dairy-free alternative like vegan butter or olive oil. The sauce will still be delicious.