Nourishing November Flavors
November is filled with delicious seasonal produce, including pumpkins and squash! This recipe uses butternut squash for a cozy and nourishing one-baking-dish meal!
Similarly to pumpkin, butternut squash provides a plentiful amount of fiber, Vitamin A, and potassium, which helps support healthy digestion, blood pressure, vision, and normal immune function. The beta-carotene (which is what the body uses to make Vitamin A) gives it that beautiful orange color!
The best part of this recipe is that it provides all of the essential macronutrients our body needs for optimum function, with a whopping 37 grams of protein per serving to keep you well-nourished and to support tissue and cell growth.
This protein and nutrient-packed fall recipe is the perfect way to end a cold or busy November day. So, grab a baking dish and let’s get cooking!
Chicken, Rice, and Butternut Squash Bake
Serves 4 | Prep: 10 min | Cook: 60 min
Ingredients
1 lb boneless, skinless chicken breast
1 ½ cups uncooked brown rice
3 cups peeled and cubed butternut squash
1 yellow onion, diced
2 cups baby spinach, chopped
1 tbsp minced garlic
3 ½ cups chicken or vegetable broth
1 tbsp olive oil
1 tsp dried thyme
salt and pepper, to taste
Optional: 1/3 cup dried cranberries
Directions
Preheat oven to 375 degrees F and lightly grease a large baking dish.
Add rice, butternut squash, onion, garlic, olive oil, and seasonings into dish and mix together.
Add the chicken and pour the broth evenly over all ingredients.
Cover the dish with aluminum foil and bake for 50 minutes or until chicken has reached 165 degrees F.
Remove foil and stir in chopped spinach and (optional) dried cranberries. Let the dish sit uncovered in the oven for an additional 10 minutes.
Remove from oven and allow to cool for 5-10 minutes before serving.
Enjoy!
