Squash & Egg-Fried Rice with Pan-Seared Chicken

Lots of good things going on in this recipe. Combine some scrambled eggs and cooked rice in with the squash as it cooks, and then top with some sliced chicken breast or thigh. This dish keeps well so cook extras for leftovers... if you can restrain yourself from eating all of it.

Prep Time: 20 mins Total Time: 40 mins

Ingredients:

• chicken
• rice
• squash
• oil or butter

Seasoning:

• 1 part salt
• 1 part black pepper

Equipment Needed:

• Pan
• Pot
• Stovetop

Step 1: Cook rice according to package instructions
Step 2: Oil and season chicken
Step 3: Heat oil or butter in a pan over medium heat
Step 4: Cook chicken for 5 minutes, flip, reduce heat to low, cover, and cook for 10 more minutes
Step 5: Crack eggs into a bowl and whisk until yolks and whites are combined
Step 6: Heat oil or butter in a pan over medium heat
Step 7: Cook eggs until they reach desired consistency. Stir frequently.
Step 8: Dice squash into small pieces
Step 9: Heat oil or butter in a pan over medium heat
Step 10: Saute squash for 7-10 minutes, until squash begins to brown
Step 11: Plate chicken, quinoa, and squash together and serve!