---
title: Cilantro Lime Chicken Thighs with Roast Acorn Squash & Cilantro Rice
description: Discover Cilantro Lime Chicken Thighs served with Roast Acorn Squash and Cilantro Rice.
---

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# [Cilantro Lime Chicken Thighs with Roast Acorn Squash & Cilantro Rice](https://blog.albertsonsmarket.com/cilantro-lime-chicken-thighs-with-roast-acorn-squash-cilantro-rice)

 Written by [Albertsons Market](https://blog.albertsonsmarket.com/author/albertsons-market) | Apr 30, 2025 5:31:12 PM

## Main ingredients 

1. ## Branding Iron Ranch Chicken Thighs Boneless Skinless Chimichurri - 2.00 Lb
2. ## Organic Green Acorn Squash
3. ## Signature Select/Farms Limes Prepacked Bag - 3 Lb
4. ## O Organics Cilantro Fresh 0.5 Ounce - .5 Oz
5.  Signature SELECT Long Grain Thai Jasmine Rice - 32 Oz

## Staple ingredients

1. Signature SELECT Extra Virgin Olive Oil - 16.9 Fl. Oz.
2. Signature SELECT Iodized Salt - 26 Oz
3. Signature SELECT Black Pepper Ground - 3 Oz

### Instructions

- #### STEP 1
  
  Preheat oven to 450°F.
- #### STEP 2
  
  Wash and dry the fresh produce.
  
    - 2 acorn squash
    - 1 lime
    - 1/2 small bunch cilantro
- #### STEP 3
  
  Halve each acorn squash lengthwise; trim ends, scrape out the seeds, and cut crosswise into ½-inch thick half-moons. Transfer to a large baking sheet pan, drizzle with oil, then season with salt and pepper. Toss to coat and spread out in an even layer.
  
    - 2 tsp extra virgin olive oil
    - 1/2 tsp salt
    - 1/4 tsp black pepper
- #### STEP 4
  
  Place baking sheet in the oven and roast, turning halfway, until squash is golden and fork-tender, about 20 minutes. Remove from oven.
- #### STEP 5
  
  Meanwhile, using a strainer or colander, rinse the rice under cold, running water, then cook according to package instructions. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.
  
    - 1 cup jasmine rice
    - 2 cups water
- #### STEP 6
  
  While the rice is cooking, preheat a skillet over medium-high heat. Once hot, add oil and swirl to coat the bottom. Add chicken, then cover and cook until seared on one side, 6-9 minutes. Flip and cook, still covered, an additional 6-9 minutes, until internal product temperature reaches 165°F on a meat thermometer. Remove from heat.
  
    - 1 tsp extra virgin olive oil
    - 1 (16 oz) pkg cilantro lime chicken thighs (marinated & ready-to-cook)
- #### STEP 7
  
  Meanwhile, zest and juice half of the lime into a small bowl. Cut the remaining lime into wedges and place on a plate. Shave cilantro leaves off the stems; discard stems and mince the leaves. Add a small handful to the plate with the lime wedges and set aside for serving. Add remaining cilantro to the bowl with the lime, along with salt, and stir to combine.
  
    - 1/2 tsp salt
- #### STEP 8
  
  When the rice is done, add cilantro-lime juice mixture to the pan and gently stir to combine.
- #### STEP 9
  
  Thinly slice chicken.
- #### STEP 10
  
  To serve, divide rice, squash, and chicken between plates. Sprinkle with reserved cilantro and squeeze lime over top. Enjoy!

 

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