Tired of cauliflower rice? This Thai-inspired recipe features yummy butternut squash rice! Serve this Paleo chicken recipe whenever you're craving a tasty, healthy dinner.

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Ingredients

Directions

  • Put squash chunks in a food processor; cover and pulse until pieces are pea-size. Measure 4 cups.

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  • In a large skillet heat 1 Tbsp. of the oil over medium-high. Cook jalapeño, ginger, and garlic in the hot oil 1 minute or until fragrant. Add chicken; cook 5 to 7 minutes or until no longer pink. Stir in curry paste and fish sauce; cook 30 seconds more. Remove from skillet; keep warm.

  • Add remaining 1Tbsp. oil to skillet. Spread squash evenly in skillet. Cook, without stirring, 4 minutes. Turn squash with a spatula and cook, without stirring, 3 minutes more or just until tender and slightly golden brown. Stir in coconut milk, lime zest, and salt. Heat through.

  • Serve squash topped with chicken and cilantro. Pass lime wedges.

*Tip

Save time! Look for riced butternut squash at your local supermarket.

**Tip

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts

282 calories, (5 g saturated fat, 1 g polyunsaturated fat, 6 g monounsaturated fat), 62 mg cholesterol, 714 mg sodium, 19 g carbohydrates, 3 g fiber, 5 g sugar, 22 g protein.

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