Back when I lived in Boston, I would challenge myself to cook something new every week. While I haven’t been able to keep up the weekly cadence since moving to London, I still try to make a delicious home-cooked meal when I can.
For this recipe, I paired a few favorites together for a simple, yet healthy meal with chicken thighs, edamame, butternut squash and brown rice. Curry and tumeric, plus salt and pepper add additional flavor to the dish. I love making a vat of this and portioning it out for my lunches for the workweek. It keeps really well over the course of a week.
Chicken Thighs with Edamame, Peas, Butternut Squash and Curried Brown Rice
Serves 4
– 1 1/2 Tbsp Extra Virgin Olive Oil
– 4 -6 Chicken Thighs
– 1 Cup Brown Rice
– 1 Cup Edamame
– 1 Cup Butternut Squash
– 1/2 Tsp Turmeric
– 1 Tbsp Curry Powder
– Sea salt + Black pepper + garlic powder (I use granules, but you could use fresh) to taste
1. Pre-heat oven to 350 degrees. While the oven is heating up, chop up butternut squash into bite-sized pieces and season with ½ tbsp olive oil, salt and pepper.
2. While squash is roasting, boil or steam the edamame (I usually buy frozen) until desired texture. I like mine al dente. Drain, rinse, set aside and season lightly with salt and pepper.
3. Cook brown rice according to directions on the package. Once finished, season with 1 tbsp olive oil, salt, papper, turmeric and curry powder.
4. When squash is done roasting, place chicken lightly seasoned with salt, pepper and garlic powder into the oven. Depending on your oven, I usually find that 12-15 minutes works.
5. Combine rice and veggies. Add additional spices to taste.
6. Once chicken is done, serve on top of rice and veggie mix.
Buon Appetito! For more of my recipes, click here.
