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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