Monday, June 2, 2014

Honey Mustard Chicken and Rice Bake

Inspiration from this recipe.

2.5c water
1.5c brown rice
1T butter
1t salt
~4 boneless skinless chicken thighs
6T dijon mustard
3T maple syrup
1t salt
.5t pepper

Combine chicken and following ingredients in a Ziploc bag for marination (preferably the morning you plan to make this dish, but you can also do it while the oven is preheating).  Preheat oven to 375*.  Boil, water, butter and salt.  Pour over rice in 8in baking dish.  Cover tightly with aluminum foil.  Bake for 30 minutes then add chicken on top. Pour remaining marinade over chicken.  Bake for an additional 30 minutes.

If you decide to use breasts (THIGHS ARE BETTER!), then put them in with only 20-25 minutes of bake time remaining.

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