Uncle Ben's
image3

Balsamic Chicken Thighs with Sliced Carrots and Wholegrain and Wild Rice

Balsamic Chicken Thighs with Sliced Carrots and Wholegrain and Wild Rice

Makes 4 servings

prep time 10 min

total time 40 min

Ingredients

  • 2 pkgs (each 240 g) UNCLE BEN’S® Rice & Grains Wholegrain and Wild Garden Herb
    2 tbsp (30 mL) Balsamic vinegar
    2 tbsp (30 mL) Sodium-reduced soy sauce
    2 tbsp (30 mL) Olive oil
    4 Boneless skinless chicken thighs
    4 Carrots, sliced into coins
    1 tbsp (15 mL) Maple syrup or honey
    1/4 tsp (1 mL) Each salt and freshly ground pepper

Directions

  • Prepare rice according to package directions.
  • Preheat oven to 400˚F (200˚C). In bowl, mix together vinegar, soy sauce and 1 tbsp (15 mL) of the olive oil; toss with chicken thighs.
  • Transfer to foil-lined baking sheet. Bake for 30 to 35 minutes or until chicken is cooked through and juices run clear.
  • Meanwhile, in saucepan of boiling salted water, cook carrots for 7 or 8 minutes or until tender; drain and return to pan. Add remaining oil, maple syrup, salt and pepper. Toss to coat.
  • Serve chicken with carrots, rice and any pan juices.

Tips

nutritional information

per Serving, 1/4 of recipe

  • Calories

    430

  • Fat

    15g

  • Cholesterol

    80mg

  • Sodium

    1090mg

  • Carbohydrate

    45g

  • Fibre

    4g

  • Sugars

    9g

  • Protein

    28g

REVIEWS

Rating Reviews (0)

Please rate this Recipe

Please rate this Recipe