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
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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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Nutrition Label
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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
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.

Tips from Home Chefs

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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