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
8 servings
Ingredients
- 8 Skinlesses, Boneless Chicken Breast
- 1 cup Cilantro (Fresh)
- 12 cloves of Garlic
- 2 Honeynut Squashes
- 4 Limes
- 4 cups Long Grain White Rice
- 4 cups White Rice
- 2 Butternut Squashes
- 1 ½ tablespoons Kosher Salt
- 2 teaspoons Black Pepper
- 3 tablespoons Mexican Spice Blend
- 1 cup Olive Oil
- ½ cup Pepitas (Pumpkin Seeds)
- ¼ cup Honey
- 1 ½ tablespoons Salt
- 8 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 1 cup olive oil, season with 1 ½ tablespoons salt and 2 teaspoons pepper, toss, and roast 20 to 22 minutes until browned and tender.
- 4. Cook the rice: In a medium saucepan, heat ½ cup olive oil over medium heat. Sauté the garlic about 30 seconds, then stir in the rice, 1 ½ tablespoons salt, 2 teaspoons pepper, and the 32 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 ½ cup 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 1 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 1 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.
