# What You’ll Need:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1/2 cup honey
03 - 1/2 cup barbecue sauce
04 - 2 tablespoons olive oil
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon black pepper
07 - 1/2 teaspoon salt
→ For the Pilaf
08 - 1 cup long grain white rice
09 - 2 cups chicken broth
10 - 1/2 cup diced onion
11 - 1/4 cup diced celery
12 - 1/4 cup diced carrot
13 - 2 tablespoons unsalted butter
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon ground black pepper
# How to Make It:
01 - In a medium bowl, whisk together honey, barbecue sauce, olive oil, garlic powder, salt, and black pepper until fully combined.
02 - Place chicken breasts in a shallow dish and coat evenly with marinade. Cover and refrigerate for at least 15 minutes.
03 - Melt butter in a medium saucepan over medium heat. Sauté onion, celery, and carrot for 3 to 4 minutes, until softened.
04 - Add rice to the saucepan and stir to coat grains with butter and vegetables. Pour in chicken broth, add salt and pepper, bring to a boil, then reduce heat and cover. Simmer for 15 minutes or until liquid is absorbed.
05 - Heat a grill pan or outdoor grill to medium-high. Remove chicken from marinade and grill for 5 to 6 minutes per side, or until the internal temperature reads 165°F.
06 - Let grilled chicken rest for 3 minutes. Slice as desired and serve with pilaf on the side.
