One pan butternut Squash and Chicken Rice Bake

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

2 tbsp avocado or olive oil

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

1 tsp kosher salt, plus additional to taste

1/2 tsp ground black pepper

1 tsp smoked paprika

1 shallot, finely chopped

3 garlic cloves, minced

1 tsp dried thyme

1 tsp dried rosemary

2 cups butternut squash, peeled and cubed (about half of a medium butternut squash)

2 cups low-sodium chicken or vegetable broth

3/4 cup canned coconut milk (half of a 13.5oz can)

juice of 1/2 lemon (~2 tbsp)

1 cup dry jasmine or basmati rice, rinsed

2-4 sprigs of fresh rosemary, optional for topping

Directions

Preheat oven to 375F. Heat the oil over medium heat in a large, deep oven-safe skillet.

Pat the chicken dry with paper towels, then season on all sides with the salt, back pepper and smoked paprika.

Add the chicken to the skillet and cook for about five minutes on each side, until crisp and just about fully cooked (note: if your chicken thighs are large or breasts are thicker than 1-inch, add at least 2 additional minutes per side of cook time). Remove from the skillet and set aside.

In the same skillet, add the shallot and cook to soften, stirring often, for 1 to 2 minutes. Add in the garlic, dried thyme, and dried rosemary and cook, stirring often until fragrant, another 1 to 2 minutes. Add the cubed butternut squash and mix to combine with the shallot and garlic. Cook, stirring occasionally, until slightly crisp but not fully cooked through, 5 to 7 minutes.

Stir in the rice and toast for 30 to 60 seconds, then season with a few pinches of salt. Pour in the broth, coconut milk, and lemon juice. 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 the fresh rosemary sprigs if using, then transfer the skillet to the oven. Bake until the rice has absorbed almost all of the liquid and the chicken is fully cooked, 23 to 28 minutes.

For best results, let the skillet rest, covered loosely with foil or a lid, for 10 minutes. To serve, evenly divide the rice and chicken thighs.