Chicken & Squash Rice Bowl
Savor a flavorful bowl with spiced chicken, roasted honeynut squash, and zesty rice. A delightful mix of textures and tastes!
40 mins
6 servings
Ingredients
- 6 Skinlesses, Boneless Chicken Breast
- ¾ cup Cilantro (Fresh)
- 9 cloves of Garlic
- 1 ½ Honeynut Squash
- 3 Limes
- 3 cups Long Grain White Rice
- 3 cups White Rice
- 1 ½ Butternut Squash
- 1 tablespoon Kosher Salt
- 1 ½ teaspoons Black Pepper
- 2 ¼ tablespoons Mexican Spice Blend
- ¾ cup Olive Oil
- ¼ cup + 2 tablespoons Pepitas (Pumpkin Seeds)
- 3 tablespoons Honey
- 1 tablespoon Salt
- 6 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 ¾ cup olive oil, season with 1 tablespoon salt and 1 ½ teaspoons pepper, toss, and roast 20 to 22 minutes until browned and tender.
- 4. Cook the rice: In a medium saucepan, heat ¼ cup + 2 tablespoons olive oil over medium heat. Sauté the garlic about 30 seconds, then stir in the rice, 1 tablespoon salt, 1 ½ teaspoons pepper, and the 24 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 + 2 tablespoons 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 ¾ cup 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 ¾ cup 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.
