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Mexican-Spiced Chicken

with Rice & Roasted Butternut Squash

Cooking time

40 minutes

Servings

2 / 4

Calories

652 /serving

Spring has almost sprung, so we’re turning up the heat in the kitchen with bright and breezy Mexican flavours to help usher in the sunny days ahead. We’re showing off the best of Mexican spices with our pan-seared chicken breasts beautifully garnished with a fresh and zesty toasted pepita, parsley, honey and lime sauce. In a bit of a twist, we’re revamping a classic rice pilaf with sweet and earthy roasted butternut squash and hits of citrus.

We will send you:

  • 2 Chicken breasts
  • 1 Bunch of parsley
  • 3 Garlic cloves
  • 1 Butternut squash
  • 1 Lime
  • 14g Honey
  • 30g Pumpkin seeds
  • 110g Long grain white rice
  • 2g Mexican spice blend (garlic, salt, cumin, oregano, onion, paprika, dried tomatoes, ancho, red pepper bell, green pepper bell, sesame seeds, coriander seeds, chili, Cayenne pepper, sunflower oil)
  • 9g Pilaf spice blend (salt, garlic, curry powder, onion, red pepper bell, green pepper bell, yeast extract, celery seeds, sunflower oil, basil, parsley, citric acid, chives)

You will need:

Medium pot
Medium pan
Zester
Sheet pan
Olive oil
Salt & pepper
Total Fat
21 g
Saturated Fat
3 g
Sodium
95 mg
Total Carbs
78 g
Sugars
24 g
Protein
37 g
Fibres
3 g
Preparation
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Mise en place
Preheat the oven to 475°F. Cut off and discard the ends of the squash. Peel and halve the squash lengthwise; scoop out the seeds and small dice the squash. Mince the garlic. Zest and juice the lime. Finely chop the parsley leaves and stems.
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Roast the squash
On a lined sheet pan, toss the squash with a drizzle of olive oil; season with S&P. Arrange in a single, even layer and roast in the oven, 23 to 25 minutes, until browned and tender when pierced with a fork.
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Cook the rice
In a medium pot, heat a drizzle of olive oil on medium-high. Add the garlic; season with S&P. Cook, stirring constantly, 1 to 2 minutes, until the garlic is lightly browned. Add the rice, pilaf spice blend, a big pinch of salt and 1 cup of water (double for 4 portions); bring to a boil. Cover, reduce the heat and let simmer, 15 to 17 minutes, until tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork and combine with the lime zest. Set aside in a warm spot.
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Toast & chop the pepitas
While the rice cooks, in a medium pan, heat a drizzle of olive oil on medium-high. Add the pepitas and toast, stirring frequently, 3 to 5 minutes, or until golden brown. (Be careful, the pepitas may pop as they toast.) Transfer to a paper towel-lined plate and immediately season with S&P. Once cool enough to handle, transfer to a cutting board and finely chop. Wipe out the pan.
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Cook the chicken
In the reserved pan, heat a drizzle of olive oil on medium-high. Pat the chicken dry with paper towel; season with S&P and the mexican spice blend. Add the seasoned chicken to the pan and cook, 5 to 7 minutes per side, until browned and cooked through.
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Make the herb sauce & serve
While the chicken cooks, in a bowl, combine the chopped pepitas, parsley, honey, lime juice and 2 tbsp of olive oil; season with S&P to taste. Add the roasted squash to the pot of cooked rice; stir to thoroughly combine and season with S&P to taste. Divide the finished rice and cooked chicken between your plates. Top the chicken with a few spoonfuls of the herb sauce. Bon appétit!