recipe for Spicy Mexican Chicken Thighs with Mushrooms, Butternut Squash, and Brown Rice

Ingredients

• 6 boneless, skinless chicken thighs
• 8 oz mushrooms, sliced
• 1 small butternut squash, cubed
• 1 cup brown rice
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp chili powder
• Salt
• pepper
• 2 cups chicken broth
• Chopped fresh cilantro and lime wedges for serving