BUTTERNUT SQUASH, CHICKEN, RICE BAKE

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 tbsp avocado or olive oil

1 + 1/2 lbs boneless, skinless chicken thighs or breasts

1/2 tsp salt

1/2 tsp smoked paprika

1/2 tsp thyme

1 tsp rosemary + 2-4 sprigs of fresh rosemary

2 cups butternut squash, peeled and cubed

1 cup chicken broth or bone broth + water as needed

juice of 1 lemon (~1/4 cup)

1 15oz can full-fat coconut milk

1 cup white rice

Directions

Preheat oven to 375 degrees. Turn a stovetop burner on and heat the oil over medium heat on a large skillet.

Pat the chicken dry with a paper towel, then season generously with the salt and smoked paprika.

Add the seasoned chicken to the skillet and cook for about five minutes on each side, until crisp and brown. Once the chicken is browned, remove from the skillet and set aside.

In the same skillet, add in the thyme, rosemary and the cubed butternut squash and mix. Let it get slightly crisp in the pan by cooking for 5-10 minutes, then add the rice and toast for 2-3 minutes.

Pour in the broth, lemon juice, coconut milk, and rice. Mix to incorporate. If the rice is not covered in liquid, add water to cover it.

Place the chicken on top of the rice, top with fresh rosemary, then transfer the skillet to the oven. Bake for 15-30 minutes, until the internal temperature of the chicken is 165 degrees.

For best results, serve immediately by scooping out the absorbed rice and placing the chicken on top. Store in the refrigerator in an airtight container for up to four days.