One pan butternut squash, chicken, rice

Name: One pan butternut squash, chicken, rice
Cuisine: American
Ingredients: 2 tbsp avocado or olive oil; - 1 + 1/2 lbs boneless, skinless chicken thighs or breasts; - 1/2 tsp salt; - 1/2 tsp black pepper; - 1/2 tsp smoked paprika; - 1 shallot, finely chopped; - 3 garlic cloves, minced; - 1/2 tsp thyme; - 1 tsp rosemary + 2-4 sprigs of fresh rosemary for baking; - 2 cups butternut squash, peeled and cubed; - 1 cup chicken broth or bone broth + additional water as needed (I always use @kettleandfire chicken bone broth); - juice of 1 lemon (~1/4 cup); - 1 15oz can full-fat coconut milk; - 1 cup white rice

7 steps

Updated at: Sun, 15 Oct 2023 02:43:33 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories692.7 kcal (35%)

Total Fat37.1 g (53%)

Carbs51.4 g (20%)

Sugars2.7 g (3%)

Protein40.4 g (81%)

Sodium695.4 mg (35%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspavocado oil

or olive

1.5 lbsboneless skinless chicken thighs

or breasts

½ tspsalt

½ tspblack pepper

½ tspsmoked paprika

½ tspthyme

1 tsprosemary

2 sprigsfresh rosemary

for baking

2 cupsbutternut squash

peeled and cubed

1 cupchicken broth

or bone broth + additional water as needed, I always use @kettleandfire chicken bone broth

¼ cuplemon

juice of

1 x 15 ozcan full-fat coconut milk

1 cupwhite rice

Instructions

Step 1

preheat oven to 375 degrees. turn a stovetop burner on and heat the oil over medium heat on a large skillet.

Step 2

pat the chicken dry with a paper towel, then season generously with the salt, back pepper and smoked paprika.

Step 3

add the seasoned chicken to the skillet and cook for about five minutes on each side, until crisp and brown. once the chicken is browned, remove from the skillet and set aside.

Step 4

in the same skillet, add the chopped shallot and garlic and cook for a few minutes in the oil from the chicken, until aromatic. add in the thyme and rosemary and cook for another 2-3 minutes.

Step 5

add in the cubed butternut squash and mix to combine it with the shallot and garlic. let it get slightly crisp in the pan by cooking for 5-10 minutes, then add the rice and toast for 2-3 minutes.

Step 6

pour in the broth, lemon juice, coconut milk, and rice. mix to incorporate. if the rice is not covered in liquid, add water to cover it. place the chicken on top of the rice, top with rosemary, then place in the oven. bake for 15-30 minutes, until the the chicken is 165 degrees.

Step 7

for best results, serve immediately. store in the refrigerator in an airtight container for up to four days.

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