Glazed Chicken Thighs & Yuzu Mayo

Fast And Easy

with Green Beans & Crispy Onion Rice

30 min

For this dish, you'll coat chicken thighs in sweet soy glaze before baking in the oven until deliciously tender and golden brown. You'll serve the chicken with pre-cooked rice—with a stir-in of crispy onions for a welcome crunch—and a drizzle of yuzu-soy mayo. 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!

Details

Nutrition

680 Cal/serving

See details

Ready To Cook

Ingredients

12 oz

Boneless, Skinless Chicken Thighs

10 oz

Cooked White Rice

6 oz

Green Beans

2 tbsp

Mayonnaise

2 tbsp

Soy Glaze

1 tbsp

Yuzu Kosho

1 tsp

Black & White Sesame Seeds

⅓ cup

Crispy Onions

1 each

Single-Use Aluminum Tray

Note: Measurements are for 2 serving recipes.

Instructions

1 OF 3

step 1

Prepare the green beans

Preheat the oven to 450°F. Wash and dry the green beans; snap off and discard any stem ends. Place in the tray(s). Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in an even layer on one side of the tray(s).

Instructions

step 1

Prepare the green beans

step 2

Roast the chicken & green beans

Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to the other side of the tray(s). Evenly top with half the soy glaze. Roast, uncovered, 16 to 18 minutes, or until the green beans are tender when pierced with a fork and the chicken is cooked through. Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

step 3

Finish & serve your dish

Meanwhile, in a bowl, combine the mayonnaise, remaining soy glaze, and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be. Just before serving, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a separate bowl; drizzle with olive oil and season with salt and pepper. Add the crispy onions; stir to combine. Serve the roasted chicken and green beans with the crispy onion rice. Drizzle with the yuzu-soy mayo and garnish with the sesame seeds. Enjoy!

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