Heat olive oil in a skillet over medium-high heat. Add butternut squash and sauté for 5 minutes, stirring occasionally.
Add chicken to the skillet and cook for 1 1⁄2 minutes per side, or until golden brown.
Stir in spinach, brown “Ready Rice”, cilantro, and pepper. Cover skillet and let cook 5 additional minutes before serving.
Add chicken broth, green beans, walnuts, cherry tomatoes, thyme, garlic, salt, and pepper to the skillet and toss to combine. Cover skillet, and let cook for 4 minutes, or until green beans are tender and chicken is cooked throughout.
Sweet potatoes can be used in place of the butternut squash, if desired.