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Ginger Miso Chicken with Countrywild™ Rice

Quick Information

1 hr
Gluten Free



1 cup Lundberg Family Farms Countrywild™ Rice Blend

4 (4 oz. each) boneless skinless chicken breasts

2 Tbsp. miso paste

4 cloves garlic, minced

1 Tbsp. fresh ginger, peeled and minced

1 Tbsp. rice wine vinegar

½ tsp. black pepper

1 cup finely chopped onion

1 Tbsp. olive oil

1 cup thinly sliced carrot

1 cup diced mushrooms

1 bunch chopped kale (approx. 6 cups) with stems discarded

1 Tbsp. fish sauce

1 Tbsp. tamari sauce

¼  to ½ cup chicken broth


Cook Lundberg Countrywild™ Rice Blend according to package directions.  

In a small bowl, mix miso, garlic, ginger and rice wine vinegar.  Rub mixture on both sides of the chicken breasts.  Sprinkle with black pepper.  Place a large piece of parchment paper or heavy duty foil (or oven bag) on a cookie sheet.  Arrange the chicken on the paper.  Fold and crimp the edges of the paper together to enclose the chicken, take care to keep the chicken in a single layer.    Bake in a 350 F oven for 25-30 minutes.  Remove from oven and keep warm.  

Sauté onion in olive oil for 2-3 minutes in a large skillet or wok. Add the cooking liquid from the chicken, the fish sauce and soy sauce, and additional chicken broth as needed.  Stir fry the carrots, mushrooms and kale in the liquid for about 5 minutes.  Add the cooked rice and mix well. Mound the rice-vegetable mixture on a large platter and arrange the chicken on top.

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Nutritional Facts

Serving Size: 1 cup of rice and 1 chicken breast

Amount Per Serving

Calories 420

Calories from Fat

Total Fat 9g

Saturated Fat 2g

Cholesterol 65mg

Sodium 1060mg

Total Carbohydrates 55g

Fiber 7g

Sugar 4g

Protein 34g