Oven-Baked Miso-Maple Chicken Thighs & Rice with Mushrooms & Green Beans
Ready to Cook

Oven-Baked Miso-Maple Chicken Thighs & Rice

with Mushrooms & Green Beans

50 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

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 a flavorful lift from a rich miso and maple syrup glaze. You'll serve the chicken with aromatic rice, tender vegetables, and crunchy sesame seeds.
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  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
Oven-Baked Miso-Maple Chicken Thighs & Rice with Mushrooms & Green Beans
Title
  • 24 oz Boneless, Skinless Chicken Thighs
  • 1 cup Long Grain White Rice
  • 3 Tbsps Sweet White Miso Paste
  • 2 Tbsps Maple Syrup
  • ⅓ cup East Asian-Style Sautéed Aromatics
  • 1 tsp Black & White Sesame Seeds
  • 2 Tbsps Soy Sauce
  • ½ lb Mushrooms
  • ¾ lb Green Beans
  • 2 tsps Honey
  • 2 Single-Use Aluminum Trays
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the base
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 fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the trays with a drizzle of olive oil. Between the two prepared trays, evenly divide the rice, sautéed aromatics, soy sauce, and mushrooms (tearing into bite-sized pieces before adding). Add 1 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

Add the chicken & start the trays
2 Add the chicken & start the trays

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 trays with foil and bake 25 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil.

Prepare the green beans & make the glaze
3 Prepare the green beans & make the glaze

Meanwhile, snap off and discard any stems ends from the green beans. In a bowl, whisk together the miso paste, honey, and maple syrup.

Finish the trays & serve your dish
4 Finish the trays & serve your dish

Add the green beans to the partially baked base; arrange in an even layer around the chicken. Drizzle with olive oil; season with salt and pepper. Evenly top the partially baked chicken with the glaze. Return to the oven and bake, uncovered, 9 to 12 minutes, or until the green beans are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Serve the finished trays garnished with the sesame seeds. Enjoy! 

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

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Oven-Baked Miso-Maple Chicken Thighs & Rice

Prepare the ingredients & make the base
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 fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the trays with a drizzle of olive oil. Between the two prepared trays, evenly divide the rice, sautéed aromatics, soy sauce, and mushrooms (tearing into bite-sized pieces before adding). Add 1 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

2 Add the chicken & start the trays

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 trays with foil and bake 25 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil.

Add the chicken & start the trays
Prepare the green beans & make the glaze
3 Prepare the green beans & make the glaze

Meanwhile, snap off and discard any stems ends from the green beans. In a bowl, whisk together the miso paste, honey, and maple syrup.

4 Finish the trays & serve your dish

Add the green beans to the partially baked base; arrange in an even layer around the chicken. Drizzle with olive oil; season with salt and pepper. Evenly top the partially baked chicken with the glaze. Return to the oven and bake, uncovered, 9 to 12 minutes, or until the green beans are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Serve the finished trays garnished with the sesame seeds. Enjoy! 

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

Finish the trays & serve your dish
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