Miso-Maple Chicken Thighs & Rice
with Mushrooms & Spinach
Details
Chicken thighs get a flavorful lift from a rich miso and maple syrup glaze before baking alongside aromatic rice and tender vegetables in our recyclable baking tin.
Ingredients
12 oz
Boneless, Skinless Chicken Thighs
½ cup
Long Grain White Rice
4 oz
Mushrooms
3 oz
Baby Spinach
1 tbsp
Sweet White Miso Paste
3 tbsp
East Asian-Style Sautéed Aromatics
1 tsp
Black & White Sesame Seeds
1 tbsp
Soy Sauce
1 tbsp
Maple Syrup
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Preheat the oven to 450°F. Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the tray(s) with a drizzle of olive oil. In the prepared tray(s), combine the spinach, rice, sautéed aromatics, soy sauce, and mushrooms (tearing into bite-sized pieces before adding). Stir to combine. Add 1 cup of water to the tray (or to each tray for 4 servings). Stir to thoroughly combine.
step 2
Add the chicken & start the tray
Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Arrange the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray(s) with foil and bake 38 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil.
step 3
Finish the tray & serve your dish
Meanwhile, in a bowl, whisk together the miso paste and maple syrup. Evenly top the partially baked chicken with the miso-maple glaze. Return to the oven and bake, uncovered, 7 to 9 minutes, or until the chicken is cooked through. Remove from the oven. Serve the finished tray(s) garnished with the sesame seeds. Enjoy!
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
Ingredients
12 oz
Boneless, Skinless Chicken Thighs
½ cup
Long Grain White Rice
4 oz
Mushrooms
3 oz
Baby Spinach
1 tbsp
Sweet White Miso Paste
3 tbsp
East Asian-Style Sautéed Aromatics
1 tsp
Black & White Sesame Seeds
1 tbsp
Soy Sauce
1 tbsp
Maple Syrup
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Preheat the oven to 450°F. Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the tray(s) with a drizzle of olive oil. In the prepared tray(s), combine the spinach, rice, sautéed aromatics, soy sauce, and mushrooms (tearing into bite-sized pieces before adding). Stir to combine. Add 1 cup of water to the tray (or to each tray for 4 servings). Stir to thoroughly combine.
step 2
Add the chicken & start the tray
Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Arrange the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray(s) with foil and bake 38 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil.
step 3
Finish the tray & serve your dish
Meanwhile, in a bowl, whisk together the miso paste and maple syrup. Evenly top the partially baked chicken with the miso-maple glaze. Return to the oven and bake, uncovered, 7 to 9 minutes, or until the chicken is cooked through. Remove from the oven. Serve the finished tray(s) garnished with the sesame seeds. Enjoy!
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
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