Mexican-Spiced Chicken
with Roasted Butternut Squash Rice
Cooking time
20 minutes
Servings
2 / 4
Calories
910 /serving
We’re turning up the heat in the kitchen with bright and breezy Mexican flavours to remind us of sunny days. 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 hints of citrus.
We will send you:
- 2 Chicken breasts
- 1 Bunch of parsley
- 1 Lime
- 15ml Minced garlic
- 400g Diced butternut squash
- 110g White rice
- 14g Honey
- 30g Pumpkin seeds (pepitas)
- 2g Mexican spice blend (garlic, salt, cumin, oregano, onion, paprika, dried tomatoes, ancho, red bell pepper, green bell pepper, sesame seeds, coriander seeds, chili, Cayenne pepper, sunflower oil)
- 9g Pilaf spice blend (salt, garlic, curry powder, onion, red bell pepper, green bell pepper, celery seeds, sunflower oil, basil, parsley, chives)
You will need:
Medium pot
Medium pan
Zester
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
42 g
Saturated Fat
6 g
Sodium
540 mg
Total Carbs
87 g
Sugars
23 g
Protein
51 g
Fibres
6 g
Preparation
Roast the squash
Preheat the oven to 450°F. 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, 18 to 20 minutes until browned and tender when pierced with a fork.
Cook the rice
While the squash cooks, 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 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, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Zest in the lime and fluff with a fork. Set aside in a warm spot.
Toast 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, 2 to 3 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.
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, partially covered, 7 to 10 minutes per side, until browned and cooked through.
Finish & serve
While the chicken cooks, juice the lime. In a bowl, combine the chopped pepitas, parsley (roughly chop before adding), honey, lime juice and 2 tbsp of olive oil (double for 4 portions); 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!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
