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Instructions

• STEP 1

  Preheat oven to 450°F.

• STEP 2

  Wash and dry the fresh produce.

  • 2 acorn squash
  • 1 lime
  • 1/2 small bunch cilantro

• STEP 3

  Halve each acorn squash lengthwise; trim ends, scrape out the seeds, and cut crosswise into ½-inch thick half-moons. Transfer to a large baking sheet pan, drizzle with oil, then season with salt and pepper. Toss to coat and spread out in an even layer.

  • 2 tsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

• STEP 4

  Place baking sheet in the oven and roast, turning halfway, until squash is golden and fork-tender, about 20 minutes. Remove from oven.

• STEP 5

  Meanwhile, using a strainer or colander, rinse the rice under cold, running water, then cook according to package instructions. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

  • 1 cup jasmine rice
  • 2 cups water

• STEP 6

  While the rice is cooking, preheat a skillet over medium-high heat. Once hot, add oil and swirl to coat the bottom. Add chicken, then cover and cook until seared on one side, 6-9 minutes. Flip and cook, still covered, an additional 6-9 minutes, until internal product temperature reaches 165°F on a meat thermometer. Remove from heat.

  • 1 tsp extra virgin olive oil
  • 1 (16 oz) pkg cilantro lime chicken thighs (marinated & ready-to-cook)

• STEP 7

  Meanwhile, zest and juice half of the lime into a small bowl. Cut the remaining lime into wedges and place on a plate. Shave cilantro leaves off the stems; discard stems and mince the leaves. Add a small handful to the plate with the lime wedges and set aside for serving. Add remaining cilantro to the bowl with the lime, along with salt, and stir to combine.

  • 1/2 tsp salt

• STEP 8

  When the rice is done, add cilantro-lime juice mixture to the pan and gently stir to combine.

• STEP 9

  Thinly slice chicken.

• STEP 10

  To serve, divide rice, squash, and chicken between plates. Sprinkle with reserved cilantro and squeeze lime over top. Enjoy!