Name: Butternut Coconut Rice with Thai Seasoned Chicken
Total time: 30 min
Yield: 5 cups
Ingredients: ½ butternut squash , peeled, seeded, and cut into large chunks*; 2 tablespoons olive oil; 1 jalapeño pepper, seeded and minced**; 1 teaspoon grated fresh ginger; 1 clove garlic, minced; 12 ounces skinless, boneless chicken breast halves, cut into bite-size strips; 1 tablespoon red curry paste; 1 ½ teaspoons fish sauce; ½ cup canned unsweetened coconut milk; 1 teaspoon lime zest; ½ teaspoon salt; 2 tablespoons fresh cilantro leaves; Lime wedges

Directions

Step 1

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

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Step 2

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.
Step 3

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.
Step 4

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

Per Serving:

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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Ingredients

Directions

*Tip

**Tip

Nutrition Facts

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Ingredients

Directions

*Tip

**Tip

Nutrition Facts