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

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Credit: Andy Lyons

Recipe Summary

total:
30 mins
Servings:
4
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; 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.
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