One Pan Butternut Squash, Chicken, & Rice Bake

preheat oven to 375 degrees. turn a stovetop burner on and heat the oil over medium heat on a large skillet.

pat the chicken dry with a paper towel, then season generously with the salt, back pepper and smoked paprika.

add the seasoned chicken to the skillet and cook for about five minutes on each side, until crisp and brown. once the chicken is browned, remove from the skillet and set aside.

in the same skillet, add the chopped shallot and garlic and cook for a few minutes in the oil from the chicken, until aromatic. add in the thyme and rosemary and cook for another 2-3 minutes.

add in the cubed butternut squash and mix to combine it with the shallot and garlic. let it get slightly crisp in the pan by cooking for 5-10 minutes, then add the rice and toast for 2-3 minutes.

pour in the broth, lemon juice, coconut milk, and rice. mix to incorporate. if the rice is not covered in liquid, add water to cover it. place the chicken on top of the rice, top with rosemary, then place in the oven. bake for 15-30 minutes, until the the chicken is 165 degrees.

for best results, serve immediately. store in the refrigerator in an airtight container for up to four days.

enjoy! 💕