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Honey Lime Chicken Thighs & Veggies

Tangy, sweet, & delicious. This dish is a showstopper!

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Equipment List


  • 10-12” nonstick skillet
  • Whisk
  • Small bowl
  • 2 plates

Ingredients


  • 3 Tbsp olive oil
    - divided
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp crushed red chili flakes
  • 1.25 lbs boneless chicken thighs
    - excess fat chunks and blood vessels removed
  • 1 c red onion
    - in chunks (see prep steps)
  • 1 c zucchini
    - chopped (see prep steps)
  • 1 c red pepper
    - julienned (see prep steps)
  • 1 c Baby Portabello mushrooms
    - quartered (see prep steps)
  • 2 cloves garlic
    - minced
  • 1/8 c white wine
  • 1/3 c honey
  • 4 Tbsp soy sauce
  • 1 large lime
    - both juice and zest

Preparation Instructions


  • Quarter mushrooms
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  • Julienne red peppers
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  • Chop onion in wedges & separate
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  • Chop zucchini in wedges
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  • Mince garlic
  • Remove any excess fat chunks and blood vessels from chicken thighs

Cooking Instructions


  • Place thighs on a plate
  • Add 2 tsp chili powder, 2 tsp cumin, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp crushed red chili flakes to a small bowl and whisk together
  • Rub spice mixture into both sides of thighs and set them aside
  • Place skillet on burner
  • Turn on heat
  • Add 3 Tbsp of the olive oil to pan
  • Add 1 c zucchini to pan
  • Add 1 c red pepper to pan
  • Add 1 c red onion to pan
  • Stir ingredients and sauté
  • Add 1 c Baby Portabello mushrooms to pan
  • Stir ingredients and continue sautéing
  • Stir ingredients
  • Add 2 cloves garlic to pan
  • Stir ingredients
  • Remove cooked veggies to a plate (scraping all garlic out, as well) and set aside
  • Add 1 Tbsp olive oil to pan
  • Add 1.25 lbs boneless chicken thighs to pan, scraping in any excess seasoning mixture
  • While thighs are cooking, whisk together 1/3 c honey, 4 Tbsp soy sauce, and 1 large lime in separate bowl and set aside
  • Flip chicken thighs
  • Flip thighs back over, checking for even cooking
  • Remove thighs from pan
  • Add 1/8 c white wine to pan
  • Deglaze pan, scraping up all bits
  • Note: Use caution, wine will cause spatter
  • Add prepared honey sauce mixture to pan
  • Stir ingredients
  • Return cooked veggies to pan
  • Stir ingredients
  • Return cooked thighs to pan, turning to coat them in the sauce
  • Note: If you prefer your veggies to have a bit more crunch, remove pan from heat
  • Remove from heat

Finishing Instructions


  • This recipe is great served over rice.
  • Serve on a plate, adding sauce from pan for dipping