• 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 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.**