For this recipe you will need an oven proof skillet with an oven proof lid.
You can begin making this recipe ahead of time by preparing the diced squash as early as the day before.
Click here for Tips on Easily Peeling a Butternut Squash
- Prep Time : 20 minutes
- Cook Time : 30 minutes
- Salt - 1 teaspoon
- Pepper - 1/4 teaspoon
- chicken breast - 1 lb. Cut into 4 oz pieces
- Olive Oil - 2 teaspoons
- Ground Cumin - 1 teaspoon
- Ground Coriander - 1 teaspoon
- Ground Cinnamon - 1/2 teaspoon
- Onion - 1 large, diced
- Butternut Squash - 2 cups, cubed
- Jasmine Rice - 3/4 cups (Do not substitute brown rice)
- Apples - 2 small, cute into medium-thick slices
- Organic chicken broth - 1 3/4 cups (You can substitute any broth or water)
- Fresh cilantro - 1/4 cup, chopped finely
Preheat the oven to 400 degrees Fahrenheit.
Prepare the chicken by rubbing the salt and pepper mixture over both sides of all pieces. Set aside.
Coat a large oven-proof skillet with non-stick cooking spray. Bring to medium heat and add oil. When oil begins to shimmer add the spices and sautee for 1 minute. The spices should be very fragrant.
Add the chicken to the spice mixture. Cook 1-2 minutes on each side until nicely golden brown. -- This spices will stick to the chicken in smaller clumps. This is OK.
Remove the chicken from the pan (it will not be cooked all the way through yet) and set aside. (DO NOT WASH THE PAN)
Leaving the skillet at medium temperature, add the onion and squash and sautee, scraping the drippings into the mixture to get the most flavor, about 10 minutes. If the mixture begins to brown too quickly, lower heat.
Add the rice and apples and place the chicken on top.
Using 1 1/2 cup of chicken broth (reserving 1/2 cup in case you need it later), pour over the chicken and bring the skillet to a boil. Once the skillet is at a full boil, continue for 1 minute.
Cover the skillet and place in the oven for 10 minutes. After the 10 minutes check to see if the skillet needs additional broth. Mine needed about 1/4 cup more broth. Add more if necessary. (This will vary depending on your oven temperature as every oven is a bit different)
Bake another 10 minutes until chicken is cooked through and squash is tender.
Sprinkle with cilantro and serve.
This meal is Weight Watchers PointsPlus 9 (2 cup serving plus a piece of chicken)
This is one of those dishes that screams AUTUMN! I love one skillet meals and this one can be put together in a pinch with standard ingredients I tend to keep around the house this time of year.