I hope you enjoy this 45 Minute Chicken with Butternut Squash & Rice recipe! It is a great way to use up leftover rice that has begging to be eaten. It is lightly seasoned with cumin, but feel free to add more at your own will. My favorite part of this dish is the cilantro and butternut squash, that at first don’t really seem like they go together, but oddly enough they work in perfect harmony here. The squash adds a bit of sweetness while the cilantro adds a splash of freshness. Lousianna hot suace also works perfectly here for those who like things spicy and can tolerate nightshades. Well, that’s my spiel! Enjoy!
45 Minute Chicken with Butternut Squash & Rice
2-3Tbsavocado or olive oil
1medium sized butternut squashpeeled and cubbed into bite size pieces.
1- 2Tbs.chicken stock concetrate dissovled in 1/2 cup water
2-3medium chicken breastscubed
2cupscooked rice(I used brown rice, but you can also use white rice)
sea salt to taste
black pepper to taste
Steamed broccolioptional, serve on the side
Lousianna hot sauce for servingoptional
n a large wok or pan with deep side, heat the oil over medium high heat until hot.
Prepare the butternut squash first and add the pan, cover and cook for about 5 minutes.
Meanwhile, prepare the onions and chicken stock concentrate, then add to the pan and cover.
Prepare the chicken and once the squash is almost cooked all way through (about 10 minutes) then add the chicken, and cover again.
Cook for about 5 minutes, then add the rice and cumin and continue to cook.
After a few minutes check the pan. If there is a lot of liquid in the pan (if it looks slightly soupy) remove the cover and let the liquid cook off. If not, keep the pan covered.
Cook until most of the liquid has been cooked off and the no pink remains in the chicken.
Remove from the heat and stir in the chopped cilantro, salt, and pepper to taste.
Serve with steamed broccoli and lousiana hot sauce on the side (some like it spicy 🙂 )
Store covered in an airtight container in the refrigerator.