Butternut Squash Chicken Dinner
10
Minutes
Prep Time
45
Minutes
Cooking Time
55
Minutes
Total Time
6
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Cubed Butternut Squash
- 3 Harvest Fresh Shallots
- 6 Chicken Thighs, bone in with skin
- 1 Cup Vegetable Broth
- 1 Can Coconut Milk
- 2 Cups Basmati Rice
- 3 Garlic Cloves, minced
- 1/4 Tsp. Thyme
- 1 Tsp. Rosemary
- 2 Tsp. Olive Oil
- 1/4 Cup Lemon Juice
- 1/2 Tsp. Salt
- 1/2 Tsp. Pepper
- 1/2 Tsp. Paprika
- 2 Fresh Rosemary Sprigs, for baking
Directions
- Pre-heat oven at 375 degrees.
- Pat dry chicken, season with salt, pepper and paprika, rub into chicken.
- In a large skillet, heat oil on medium heat, add seasoned chicken, cook for 5 minutes per side, until brown and crisp. Remove from heat and set chicken aside.
- In same skillet using oil from chicken, add shallots, garlic, sauté until fragrant, add thyme and rosemary. Add Cubed Butternut Squash, mix until combined, sauté until soft and tender.
- Add rice, broth, lemon juice, coconut milk, mix until combined and rice is covered. Simmer for 10 minutes.
- In a baking dish, add Butternut Squash rice mixture, top with chicken, top with fresh rosemary. Place in oven, bake for 25-35 minutes, until cooked. Remove from heat, remove Rosemary sprigs and ready to serve.
What You Need
