Sweet Southern Grilling ... Inside

Honey Pepper Sauce
Applebee's "Honey Grilled Salmon" but for Chicken.
• 3/4 cup honey
• 1/3 cup soy sauce
• 1/4 cup dark brown sugar, packed
• 1/4 cup pineapple juice
• 2 tbsp lemon juice
• 2 tbsp white distilled vinegar ((Optional - see directions))
• 2 tsp olive oil
• 1 tsp ground black pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika
• 1/4 tsp garlic powder

Vegetables
• 2 large zucchini (4 medium)
• 2 Summer (Yellow) Squash

Chicken & Rice
• 4 packets Perdue Perfect Potions Boneless, Skinless Chicken Breast
• 2 packets Uncle Ben's Ready Rice

**This recipe is high in sodium because of the soy sauce. There is light/low sodium soy sauce available.
When preparing this recipe I forgot to add the vinegar and had a MUCH easier time getting the sauce to thicken after a longer cooking time of roughly 20 minutes.

1. In medium sauce pan combine ingredients for sauce and bring to boil over medium heat.
2. Stir sauce continually until beginning to boil, then stir occasionally. Watch that sauce does not bubble over.
3. While sauce is boiling, chop veggies into desired bite size. If you have the new ziplock steamers, this is probably a great time to use them otherwise place in skillet and cover. Cook at medium heat, stirring occassionally to prevent veggies from sticking.
4. Turn sauce heat to low and allow to simmer and thicken.
5. Heat an additional skillet to medium for chicken. Cook chicken, flipping frequently to prevent burning, for roughly 15 minutes or until nicely browned.
6. If you used a steamer bag, place veggies in skillet and heat to medium. Drizzle 1/4 cup of sauce over veggies and allow to sautee.
7. Once chicken is done, drizzle enough sauce to coat each side of the chicken.
8. Cook rice according to package.
9. Remove veggies from heat and allow to cool, stirring occassionally to continually coat veggies.
10. Serve rice with 1/4* cup sauce and drizzle one side of chicken. Serve veggies.

* I am not sure exact measurement of sauce serving, I spooned sauce equally over rice until depleated.

Number of Servings: 4

Recipe submitted by SparkPeople user TTFN-JENN.