Spiced Chicken & Garlic Rice with Pipian Sauce & Roasted Honeynut Squash

Spiced Chicken & Garlic Rice

with Pipian Sauce & Roasted Honeynut Squash

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Pumpkin seeds (also known as pepitas) have been a staple of Mexican cuisine for centuries, often starring in sauces like tonight’s pipian. We’re making ours with toasted pepitas, lime juice, parsley, and honey, then serving it over smoky Mexican-spiced chicken. To pair with our bright centerpiece, we’re tossing fluffy rice with roasted honeynut squash—a miniature variety of butternut known for its exquisite sweetness.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare & roast the squash:
1 Prepare & roast the squash:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the squash; cut off and discard the ends. Carefully peel the squash; quarter lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into ¼-inch-thick pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the squash roasts, wash and dry the remaining fresh produce. Peel and roughly chop the garlic. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Halve the lime crosswise. Roughly chop the parsley leaves and stems.

Cook the rice:
3 Cook the rice:

While the squash continues to roast, in a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat; fluff the cooked rice with a fork. Stir in the lime zest. Season with salt and pepper to taste. Cover and set aside in a warm place.

Toast & chop the pepitas:
4 Toast & chop the pepitas:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas and toast, stirring frequently, 3 to 4 minutes, or until lightly browned and fragrant. (Be careful, as the pepitas may pop as they toast.) Transfer to a paper towel-lined plate; immediately season with salt and pepper. When cool enough to handle, transfer to a cutting board and finely chop.

Cook the chicken:
5 Cook the chicken:

While the rice continues to cook, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Turn off the heat.

Make the sauce & plate your dish:
6 Make the sauce & plate your dish:

While the chicken cooks, in a bowl, combine the chopped pepitas, honey (kneading the packet before opening), the juice of both lime halves, half the parsley, and a drizzle of olive oil. Season with salt and pepper to taste. Add the roasted squash to the pot of cooked rice. Stir to thoroughly combine; season with salt and pepper to taste. Divide the finished rice and cooked chicken between 2 dishes. Top the chicken with the sauce. Garnish with the remaining parsley. Enjoy!

Tips from Home Chefs

Prepare & roast the squash:
1 Prepare & roast the squash:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the squash; cut off and discard the ends. Carefully peel the squash; quarter lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into ¼-inch-thick pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

2 Prepare the remaining ingredients:

While the squash roasts, wash and dry the remaining fresh produce. Peel and roughly chop the garlic. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Halve the lime crosswise. Roughly chop the parsley leaves and stems.

Cook the rice:
3 Cook the rice:

While the squash continues to roast, in a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat; fluff the cooked rice with a fork. Stir in the lime zest. Season with salt and pepper to taste. Cover and set aside in a warm place.

4 Toast & chop the pepitas:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas and toast, stirring frequently, 3 to 4 minutes, or until lightly browned and fragrant. (Be careful, as the pepitas may pop as they toast.) Transfer to a paper towel-lined plate; immediately season with salt and pepper. When cool enough to handle, transfer to a cutting board and finely chop.

Toast & chop the pepitas:
Cook the chicken:
5 Cook the chicken:

While the rice continues to cook, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Turn off the heat.

6 Make the sauce & plate your dish:

While the chicken cooks, in a bowl, combine the chopped pepitas, honey (kneading the packet before opening), the juice of both lime halves, half the parsley, and a drizzle of olive oil. Season with salt and pepper to taste. Add the roasted squash to the pot of cooked rice. Stir to thoroughly combine; season with salt and pepper to taste. Divide the finished rice and cooked chicken between 2 dishes. Top the chicken with the sauce. Garnish with the remaining parsley. Enjoy!

Make the sauce & plate your dish:
Browse Steps
1 of 6