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Chef Dorene Mills' Chicken and Rice Skillet with Butternut Squash

  • Servings:

    Serves 4 as an appetizer

  • Prep Time:

    0 minutes

  • Cook Time:

    35 minutes

Ingredients

4 Nature's Promise Chicken Thighs (skin on)
3 Tbsp. Taste of Inspirations Cabo Chipotle Rub
4 Tbsp. Hannaford Extra Virgin Olive Oil
3 cups butternut squash, diced to 1/2" chunks
5 oz. Carolina Yellow Rice
Chef Dorene Mills' Chicken and Rice Skillet with Butternut Squash

Directions

1. Season chicken thighs top and bottom with Cabo Chipotle Rub. Set aside.
2. In large skillet, heat 2 Tbsp. oil on medium-high heat. When oil is shimmering, add butternut squash and saute for 7 minutes until slightly brown. Remove squash from pan and set aside.
3. Add another 2 Tbsp. oil to the pan and add chicken thighs with skin side down; saute for 5 minutes until browned. Flip over and add rice to the pan. Saute for another 3 minutes. Add the squash back into the pan and 2 1/2 cups water.
4. Cover pan and simmer for 20 minutes. (If rice is still a little underdone, add an additional 1/2 cup of water and simmer another 5 minutes).

Nutrition

Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 720 kcal (36%)
Calories from Fat 423 kcal (0%)
Total Fat 47 g (72%)
Saturated Fat 11 g (55%)
Cholesterol 190 mg (63%)
Sodium 1440 mg (60%)
Total Carbohydrates 40 g (13%)
Dietary Fiber 5 g (20%)
Protein 36 g (60%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium 88 mg (7%)
Iron 2 mg (11%)
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