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Spicy chicken, pumpkin and roasted garlic rice

Spicy chicken, pumpkin and roasted garlic rice

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Hay Hay it’s Donna Day is back after a short but sweet summer break.  The past couple weeks I have been tweeting and asking, what do you want to make this time.  Sweet?  Savory?  Everyone came back with savory.  So, savory it is.  I picked an easy and delicious spicy chicken recipe that comes together quickly.  It is Spicy chicken, pumpkin and roasted garlic rice recipe that is loaded with flavor and easy to use ingredients.  This recipe comes together quickly when made with leftover, precooked rice or you can change it up with quinoa or even couscous.  

Spicy chicken, pumpkin and roasted garlic rice

 

Vegetarians, we want to see your take on this recipe for Spicy chicken, pumpkin and roasted garlic rice.  What are you going to add that make it protein as well as veggie friendly.  Maybe a little tofu or chickpeas to add some protein.  Or make it heartier by adding more of the pumpkin?  Don’t have pumpkin available in your part of the world, use could use butternut squash or kabocha?

Have you made this recipe?  Please share what recipes you are enjoying from our site with us – we’d love to see them.  Use the hashtag #chezuseats on social media channels, then we can pull a chair up to your virtual table and share with our friends.

More Chicken Recipes:

Chicken Quinoa Meatballs

Middle Eastern Chicken Bowls

Healthy Asian Chicken Salad

Yield: 4 servings

Spicy chicken, pumpkin and roasted garlic rice

Spicy chicken, pumpkin and roasted garlic rice

This recipe is a Donna Hay favorite as it is made with seasonal and healthy ingredients, and comes together quickly when using precooked rice.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 x 200g chicken breast fillets, skin on
  • 350g pumpkin, peeled and chopped
  • 1 head garlic, cloves separated
  • 2 tablespoons olive oil
  • 1 teaspoon chili flakes
  • 2cups cooked brown rice
  • 1 cup torn basil leaves
  • ¼ cup (60ml) white wine vinegar
  • 2tablespoons olive oil, extra

Instructions

    Preheat oven to 425ºF.
    Place the chicken, pumpkin, garlic, olive oil and chili on a baking tray and toss to combine.
    Roast for 20 minutes or until golden and cooked through.
    Squeeze the garlic from the skins and place in a bowl with the pumpkin, rice, basil, vinegar, and extra olive oil.
    Mix well to combine.
    Slice the chicken and serve with the rice.
    Serve.
    Eat.

Notes

This is a great recipe to make with leftover rice. If you cook rice the same day, try to make it earlier in the day and let cool before putting the recipe together.

Did you make this recipe?

Thank you for joining us at the Chez Us table. We truly love having you here.Have you made this recipe?  Please share what recipes you are enjoying from Chez Us. We would love to see and be able to share with our followers. Use the hashtag #chezuseats on your social media channels, then we can pull a chair up to your virtual table and share with our friends.

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commissionvigilante bonus

Wednesday 29th of June 2011

Simply wanna comment that you have a very nice web site , I the design and style it really stands out.

Sally from My Custard Pie

Saturday 16th of October 2010

Sounds delicious. I've put the date in my diary and I'm looking forward to being part of this challenge for the first time.

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