Main course

Chicken & Squash Rice Bowl

Name: Chicken & Squash Rice Bowl
Total time: 40 min
Yield: 5 servings
Ingredients: 5 Skinlesses, Boneless Chicken Breast; ½ cup + 2 tablespoons Cilantro (Fresh); 7 ½ cloves of Garlic; 1 ¼ Honeynut Squash; 3 Limes; 2 ½ cups Long Grain White Rice; 2 ½ cups White Rice; 1 ¼ Butternut Squash; 2 ½ teaspoons Kosher Salt; 1 ¼ teaspoons Black Pepper; 2 tablespoons Mexican Spice Blend; ½ cup + 2 tablespoons Olive Oil; ¼ cup + 1 tablespoon Pepitas (Pumpkin Seeds); 2 ½ tablespoons Honey; 2 ½ teaspoons Salt; 5 cups Water

Credit: myDinnerPlan

Savor a flavorful bowl with spiced chicken, roasted honeynut squash, and zesty rice. A delightful mix of textures and tastes!

40 mins 5 servings

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Ingredients

5 Skinlesses, Boneless Chicken Breast
½ cup + 2 tablespoons Cilantro (Fresh)
7 ½ cloves of Garlic
1 ¼ Honeynut Squash
3 Limes
2 ½ cups Long Grain White Rice
2 ½ cups White Rice
1 ¼ Butternut Squash
2 ½ teaspoons Kosher Salt
1 ¼ teaspoons Black Pepper
2 tablespoons Mexican Spice Blend
½ cup + 2 tablespoons Olive Oil
¼ cup + 1 tablespoon Pepitas (Pumpkin Seeds)
2 ½ tablespoons Honey
2 ½ teaspoons Salt
5 cups Water

Directions

1. Preheat the oven to 475°F.
2. Prep: Wash and dry the produce. Peel the squash, halve it, scoop out seeds, and cut into medium cubes. Mince the garlic. Zest and juice the limes. Chop the cilantro.
3. Arrange the squash on a sheet pan. Drizzle with ½ cup + 2 tablespoons olive oil, season with 2 ½ teaspoons salt and 1 ¼ teaspoons pepper, toss, and roast 20 to 22 minutes until browned and tender.
4. Cook the rice: In a medium saucepan, heat ¼ cup + 1 tablespoon olive oil over medium heat. Sauté the garlic about 30 seconds, then stir in the rice, 2 ½ teaspoons salt, 1 ¼ teaspoons pepper, and the 20 cups water. Bring to a boil, cover, reduce heat, and simmer 12 to 14 minutes until the water is absorbed. Fluff and stir in the lime zest.
5. In a small skillet, toast the pepitas in ¼ cup + 1 tablespoon olive oil over medium heat for 3 to 5 minutes until fragrant. Season with a pinch of salt, cool, and roughly chop.
6. Season the chicken with the remaining salt and pepper and the Mexican spice blend. Heat ½ cup + 2 tablespoons olive oil in a large skillet over medium-high heat and cook the chicken 3 to 5 minutes per side until browned and cooked through (165°F). Rest briefly, then slice.
7. Whisk the chopped pepitas, cilantro, honey, lime juice, and remaining ½ cup + 2 tablespoons olive oil into a quick sauce. Toss the roasted squash with the rice, divide among 4 bowls, top with chicken, spoon the sauce over, and serve.