Creamy Butternut Chicken Rice Bake


 

Preparation Time: 40 min.
Difficulty: Intermediate
Total Calories: 560 kcal

Ingredients:

  • 2 cups of Jasmine rice
  • 300g of chicken, diced
  • 1 medium onion, chopped
  • 2 stalks of celery, diced
  • 2 medium russet potatoes, peeled and diced
  • 1 medium butternut squash, peeled and diced
  • 2 shallots, finely chopped
  • 3 cloves of garlic, minced
  • 2 cups of chicken broth
  • 2 tablespoons of olive oil
  • Salt and pepper to taste
  • 1 teaspoon of dried thyme

Kitchen Tools Needed:

  • Oven
  • Stove Top
  • Blender
  • Food Processor

Instructions:

  • Preheat the oven to 190°C (375°F).
  • In a skillet over medium heat, add olive oil and sauté onions, shallots, and garlic until translucent.
  • Add diced chicken to the skillet, cooking until browned and cooked through.
  • In a food processor, blend the butternut squash until smooth, then add it to the skillet along with diced potatoes and celery.
  • Pour in the chicken broth, then season with salt, pepper, and thyme; stir well.
  • Simmer for about 10 minutes until the vegetables are slightly tender.
  • Meanwhile, cook the Jasmine rice according to package instructions; set aside.
  • Transfer the mixture from the skillet into a baking dish, mixing in the cooked rice with a spoon.
  • Spread evenly and place in the preheated oven; bake for 20 minutes until the top is slightly golden and crispy.

Macros:

  • Total Calories: 560kcal
  • Carbs: 80g
  • Proteins: 60g
  • Fats: 20g

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