Oven-Baked Cheesy Chicken Thighs

with Rice, Spinach & BBQ Mayo

Details

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, chicken thighs get zesty flavor from a coating of warming spices like paprika and cayenne. You'll serve the chicken with white rice, tangy pickled peppers, and a creamy barbecue mayo.

Ingredients

12 oz

Boneless, Skinless Chicken Thighs

1 tbsp

Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)

½ cup

Long Grain White Rice

⅓ cup

Mirepoix

3 oz

Baby Spinach

2 tbsp

Mayonnaise

¼ cup

Barbecue Sauce

2 oz

Shredded Cheddar & Monterey Jack Cheese Blend

½ oz

Sweety Drop Peppers

1 each

Single-Use Aluminum Tray

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Prepare the ingredients & make the base

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the spinach. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In the tray, combine the spinach, rice, and mirepoix. Stir to combine. Add 1 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine.

step 2

Prepare the chicken & bake the tray

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Place the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 40 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil. Add the cheese in an even layer. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the cheese is melted and the chicken is cooked through.* Remove from the oven.

step 3

Make the BBQ mayo & serve your dish

Meanwhile, in a bowl, combine the mayonnaise and barbecue sauce. Serve the baked tray topped with the BBQ mayo and peppers. Enjoy!