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.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

30 mins
5 cups


Ingredient Checklist


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

  • 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.


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


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

Nutrition Facts

282 calories; total fat 13g; saturated fat 5g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 62mg; sodium 714mg; potassium 810mg; carbohydrates 19g; fiber 3g; sugar 5g; protein 22g; trans fatty acid 0g; vitamin a 15021IU; vitamin c 37mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 10mg; vitamin b6 1mg; folate 49mcg; vitamin b12 0mcg; calcium 77mg; iron 2mg.