Step 1

Heat oil in a medium saucepan over medium-high until shimmering. Add onion, garlic, and celery; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, 4 minutes. Add rice and broth; bring to a boil. Add squashes and return to a boil, then reduce heat and simmer 10 minutes.

Step 2

Stir in greens; simmer until all vegetables are very tender, 4 to 5 minutes. Stir in chicken and heat through, about 2 minutes; season to taste. Serve, drizzled with oil and sprinkled with cheese and basil.