• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and half the garlic salt. Cover and bring to a boil over high.
• Meanwhile, using a strainer, rinse rice until water runs clear.
• Add rice to the boiling water, then reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, core then cut peppers into 1/2-inch pieces.
• Cut zucchini in half, lengthwise, then into 1/2-inch half-moons.
• Zest, then juice half the lime. Cut remaining lime into wedges.
• Finely chop cilantro.
• Line a baking sheet with parchment paper.

• To the prepared baking sheet, add peppers and zucchini. Add 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
• Roast veggies in the top of the oven for 8-10 min, until tender.**

• Meanwhile, in a small bowl, whisk together honey, soy sauce, lime juice and half the lime zest. 
• Set aside.

• Pat chicken dry with paper towels. Season with remaining garlic salt and pepper.
• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden, 5-6 min per side.
• To the pan with chicken, add honey-lime soy sauce.
• Cook for 2-3 min, flipping often, until chicken is coated and cooked through.**

• Meanwhile, to the rice, add remaining lime zest and half the cilantro. Fluff and combine with a fork.
• Slice chicken.
• Divide rice, chicken and veggies between bowls.
• Drizzle with any remaining glaze from the pan.
• Sprinkle with remaining cilantro.
• Squeeze a lime wedge over top, if you like.

If you've opted to get organic chicken breasts, season in the same way the recipe instructs you to season the chicken thighs. Increase pan-frying time to 5-6 min per side.**