A Bit of Chicken Lemon Squash Leek Rice
Brighten up your weeknight dinner routine with “A Bit of Chicken Lemon Squash Leek Rice,” a one-pot wonder that combines hearty bites of chicken breast, tender butternut squash, and aromatic leeks with fragrant thyme and zesty lemon. Each spoonful bursts with vibrant flavors as the caramelized squash and sautéed leeks meld perfectly with toasted rice simmered in savory chicken stock. This wholesome dish is accented with fresh garlic, butter, and a finishing pop of lemon zest, creating a comforting yet elegant meal in just one pan. Ideal for busy households, this recipe is quick to prepare, easy to clean up, and deliciously satisfying for the whole family. Perfect as a standalone meal or paired with a crisp green salad, it’s your new go-to recipe for cozy, flavorful dinners.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 1 whole lemon
- 2 cups butternut squash
- 1 large leek
- 1 cup rice
- 2 cups chicken stock
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon butter
Instructions
Peel and dice the butternut squash into 1-inch cubes and set aside.
Thinly slice the leek, discarding the tough green tops and rinsing well to remove any dirt.
Mince the garlic and zest the lemon, setting aside the zest and then juicing the lemon.
Cut the chicken breasts into bite-sized pieces, season them with half of the salt and pepper, and set aside.
In a large skillet or pot, heat olive oil over medium heat. Add the chicken pieces and cook for 4-5 minutes until lightly browned, then remove them from the skillet and set aside.
Add the butter to the skillet, followed by the leeks and garlic. Cook for 3-4 minutes until the leeks soften and turn fragrant.
Stir in the butternut squash cubes, cooking for another 5 minutes to lightly caramelize the edges.
Add the uncooked rice to the skillet, stirring for 1-2 minutes to toast the grains slightly.
Pour in the chicken stock, lemon juice, and thyme, stirring well to combine. Bring the mixture to a gentle boil.
Return the cooked chicken to the skillet, reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender and the liquid is absorbed.
Stir in the lemon zest and adjust the seasoning with the remaining salt and pepper if necessary.
Remove from heat and let the dish sit for 5 minutes before fluffing with a fork. Serve warm and garnish with additional fresh thyme if desired.
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 694 mg | 30% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 5.0 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 682 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
