One-skillet dinners are a perfect way to prepare two nights' worth of meals without added stress or shopping. Brightly colored vegetables like butternut squash and baby spinach are beautiful and so good for you. Serve this one-skillet dinner with a large salad to help stretch leftovers and use up odds and ends of vegetables during the week. Salads are a great way to make sure that your family is getting nutritious meals packed with veggies!
Heat 2 cups wild or brown rice with 3-1/2 cups water over high heat until boiling. Reduce heat to simmer and cook until liquid has evaporated and rice is tender, about 30-45 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Sear chicken in hot oil until browned on both sides, about 12 minutes total.
Transfer seared chicken to a clean plate. Add butternut squash, spinach, oregano and basil to the skillet. Add stock and stir to deglaze the skillet, cook for 2 mintues until reduced slightly.
Stir 3 cups of the cooked rice into the skillet and season with 1/2 teaspoon kosher salt and pepper. Arrange chicken breasts in a single layer on top of the rice. Cover and bring the skillet to a simmer. Simmer for about 15 minutes until chicken is cooked and butternut squash is fork tender.
Transfer chicken to a cutting board to rest for 10 minutes. Thinly slice chicken breasts and serve with 1/2 cup wild rice mixture, a sprinkle of fresh parsley and a large green salad. Extra rice and chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Calories per serving: 336, Fat 8.5 grams, Cholesterol 109.7 mg, Sodium 541 mg, Carbohydrates 19.6 grams, Fiber 1.6 grams, Sugar 1 gram, Protein 43.5 grams.