Chipotle Chicken, Carrots, & Wild Rice

Emily Jenkins, Nixa, MO
2025 Wild Rice Recipe Contest Finalist

3 large carrots, peeled and diagonally sliced into ¼" pieces
1 tsp honey
4 tsp canola oil, divided
2½ tsp coarse sea salt, divided
1 pkg (44 oz) Just Bare® Hand-trimmed Boneless, Skinless Chicken Thighs - Family Pack
1 tsp ground black pepper
1/3 cup honey chipotle barbecue sauce
2 cups cooked wild rice
2 tbsp unsalted butter, melted
1 tbsp fresh lime juice
2 tbsp crumbled cotija cheese
3 tbsp chopped fresh cilantro

Preheat grill to medium heat and oven to 400°F. On parchment-lined baking sheet, drizzle carrots with honey, 1 tsp oil, and sprinkle with ½ tsp salt; roast until tender. Brush chicken with remaining oil; sprinkle with pepper and remaining salt. Grill 5 minutes per side. Brush tops with barbecue sauce; heat through. In large bowl, stir carrots and remaining ingredients; top with chicken.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

Return to search page