


Mexican-Spiced Chicken
with Rice & Roasted Butternut Squash
Cooking time
40 minutes
Servings
2 / 4
Calories
850 /serving
Mexican-Spiced Chicken
with Rice & Roasted Butternut Squash
Baby, it’s cold outside… so we’re turning up the heat in the kitchen with bright and breezy Mexican flavours to keep us toasty warm. 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 also revamping a classic rice pilaf with sweet and earthy roasted butternut squash and hints of citrus.
We will send you:
You will need:
Medium pot
Medium pan
Zester
Sheet pan
Olive oil
Salt & pepper
Oil
Parchment paper
Total Fat
40 g
Saturated Fat
6 g
Sodium
540 mg
Total Carbs
75 g
Sugars
15 g
Protein
50 g
Fibres
6 g
Preparation

Mise en place
Preheat the oven to 450°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.

Roast the squash
On a lined sheet pan, toss the squash with a drizzle of oil; season with S&P. Arrange in a single, even layer and roast in the oven, 18 to 22 minutes, until browned and tender when pierced with a fork.

Cook the rice
In a medium pot, heat a drizzle of 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, 17 to 20 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.

Toast & chop the pepitas
While the rice cooks, in a medium pan, heat a drizzle of 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.

Cook the chicken
In the reserved pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with S&P and the Mexican spice blend. Cook, partially covered, 7 to 10 minutes per side or until cooked through.

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!
Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.

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