Recipes and Cooking Butternut Coconut Rice with Thai Seasoned Chicken Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 12, 2019 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 30 mins Servings: 4 Yield: 5 cups Jump to Nutrition Facts Ingredients ½ 2-pound butternut squash, peeled, seeded, and cut into large chunks* 2 tablespoon olive oil 1 jalapeño pepper, seeded and minced** 1 teaspoon grated fresh ginger 1 clove garlic, minced 12 ounce skinless, boneless chicken breast halves, cut into bite-size strips 1 tablespoon red curry paste 1 ½ teaspoon fish sauce ½ cup canned unsweetened coconut milk 1 teaspoon lime zest ½ teaspoon salt 2 tablespoon fresh cilantro leaves Lime wedges Directions 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. *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. Rate it Print Nutrition Facts (per serving) 282 Calories 13g Fat 19g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 282 % Daily Value * Total Fat 13g 17% Saturated Fat 5g 25% Cholesterol 62mg 21% Sodium 714mg 31% Total Carbohydrate 19g 7% Total Sugars 5g Protein 22g Vitamin C 36.9mg 185% Calcium 77mg 6% Iron 1.7mg 9% Potassium 810mg 17% Folate, total 48.8mcg Vitamin B-12 0.2mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.