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    Balsamic Chicken Thighs with Sliced Carrots and Wholegrain Wild Rice Recipe

    • Healthy Options
    • Chicken/Turkey
    • Stovetop
    • Flavored Grains
    • Family-Friendly
    • Chicken
    • Bake
    • 45 Minutes or More
    • Servings
    • Prep
    • Cook
    • Total
    • Hearty


    About this dish

    The tangy taste of Balsamic vinegar blends with soy sauce to give this dish a distinctive flavor profile. It’s a delicious and hearty meal your family will love.


    • 2 pouches  UNCLE BEN’S® READY RICE® Long Grain & Wild Rice
    • 2 tbsp Balsamic vinegar
    • 2 tbsp reduced-sodium soy sauce
    • 2 tbsp olive oil
    • 4 boneless skinless chicken thighs
    • 4 carrots, sliced 
    • 1 tbsp Maple syrup or honey
    • 1/4 tsp each salt and freshly ground pepper


    1. Prepare rice according to package directions.
    2. Preheat oven to 400˚F. In bowl, mix together vinegar, soy sauce and 1 tbsp of the olive oil; toss with chicken thighs.
    3. Transfer to foil-lined baking sheet. Bake for 30 to 35 minutes or until chicken is cooked through and juices run clear.
    4. 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.  
    5. Serve chicken with carrots, rice and any pan juices.


    Amount per serving (4 total)

    Calories: 430
    Total Fat : 15g
    Saturated Fat :
    Trans Fat :
    Sodium: 1090mg
    Carbohydrates: 45g
    Dietary Fiber: 4g
    Sugars: 9g
    Protein: 28g
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