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One-Pan Harissa Chicken and Butternut Squash Pilaf

Savor a mouthwatering fusion of flavors in this simple and delicious One-Pan Harissa Chicken and Butternut Squash Pilaf. Prepared using just one pan, this tasty and satisfying meal can be put together in under 30 minutes.
4
30 min
TOTAL TIME
622
CALORIES
$2.52
PER SERVING
One-Pan Harissa Chicken and Butternut Squash Pilaf
Ingredients
10 INGREDIENTS
4 SERVINGS
Olive Oil
2 tbsp olive oil
Harissa Paste
2 tbsp harissa paste
Fresh Parsley
2 tbsp fresh parsley
chopped, plus extra for garnish
Red Bell Pepper
1 whole red bell pepper
diced
Brown Rice
11 g brown rice
Onion
1 whole onion
sliced
Butternut Squash
14 g butternut squash
diced
Chicken Stock
20 ml chicken stock
Lemon
1 whole lemon
zested
Boneless Skinless Chicken Thighs
1 1/8 g boneless skinless chicken thighs
diced
Directions
6 STEPS
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
1
Heat the olive oil in a large frying or sauté pan over medium heat, then add the sliced onions and diced red bell pepper. Cook for 3 minutes with the lid on until softened, but not browned.
2
Remove the lid, increase the heat, and add the diced chicken thighs, cooking and stirring for 3 minutes or until the chicken and vegetables have slightly browned.
3
Add the brown rice to the pan, stirring frequently, and cook for 2 minutes, allowing the rice to toast slightly for added flavor.
4
Add the harissa paste, diced butternut squash, and chicken stock to the pan, mixing thoroughly. Bring the mixture to a boil, then reduce the heat to a low simmer and cover with a lid.
5
Cook for 20 minutes or until all the stock has been absorbed and the rice and butternut squash are tender.
6
Stir in 2 tablespoons chopped parsley, adding salt and pepper to taste. To serve, garnish with extra parsley and a sprinkle of lemon zest. This dish pairs well with a glass of Sauvignon Blanc or Garnacha.
Health Info
Macros
81g
CARBS
17g
FAT
36g
PROTEIN
Allowed on these diets
MEDITERRANEAN