Oven-Baked Tomatillo Chicken Thighs
with Rice, Black Beans & Jalapeño
Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, you'll coat chicken thighs in a vibrant Mexican-style spice blend before baking them on a bed of rice, black beans, and tomatoes—all mixed together with our zesty tomatillo-poblano sauce.
Details
Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, you'll coat chicken thighs in a vibrant Mexican-style spice blend before baking them on a bed of rice, black beans, and tomatoes—all mixed together with our zesty tomatillo-poblano sauce.
Nutrition per serving
Ingredients
12 oz
Boneless, Skinless Chicken Thighs
½ cup
Long Grain White Rice
1 each
15.5-oz can Black Beans
8 oz
Grape Tomatoes
1 tbsp
Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
1 oz
Sliced Pickled Jalapeño Peppers
⅓ cup
Tomatillo-Poblano Sauce
2 oz
Shredded Cheddar & Monterey Jack Cheese Blend
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 tomatoes. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Drain and rinse the beans. In the tray, combine the rice, drained beans, tomatillo sauce, tomatoes, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Thoroughly wash your hands immediately after handling. 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). Arrange the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 39 to 41 minutes, or until the rice is tender and the chicken is cooked through.* Leaving the oven on, remove from the oven.
step 3
Finish & serve the dish
Carefully remove the foil. Evenly top with the cheese. Return to the oven and bake 5 to 7 minutes, or until the cheese is melted. Remove from the oven. Enjoy!
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 tomatoes. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Drain and rinse the beans. In the tray, combine the rice, drained beans, tomatillo sauce, tomatoes, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Thoroughly wash your hands immediately after handling. 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). Arrange the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 39 to 41 minutes, or until the rice is tender and the chicken is cooked through.* Leaving the oven on, remove from the oven.
step 3
Finish & serve the dish
Carefully remove the foil. Evenly top with the cheese. Return to the oven and bake 5 to 7 minutes, or until the cheese is melted. Remove from the oven. Enjoy!
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