Place the chicken in a large ziploc bag. In a medium bowl, whisk together the olive oil, dijon mustard, red wine vinegar, garlic, worcestershire sauce, honey, cajun seasoning, salt, and black pepper. Pour the marinade into the bag with the chicken and seal. Place the chicken in the refrigerator to marinate for at least 2 hours or up to 24 hours for optimal flavor.
Preheat your oven to 400 degrees F and line a large baking sheet with foil. In a large bowl, combine the butternut squash, green beans, olive oil, and a generous amount of salt and black pepper. Toss to coat. Place the veggies in the oven and roast for 30-35 minutes or until tender.
Take the chicken out of the marinade and place it in a nonstick skillet (that has been sprayed with a nonstick spray) set over medium heat. Cook it for 8-10 minutes on each side or until the chicken has cooked through. Remove from heat and set aside.
Meanwhile, prepare your rice and brown butter. Add 1/4 cup of butter to a shallow skillet set over medium low heat. Melt the butter and continue cooking until the butter starts to foam. Swirl the butter with a wooden spoon until brown bits start to form on the bottom of the pan. Remove the butter immediately from heat when you see it start to brown because it can quickly go from brown to burnt. Set aside.
Combine the remaining 1 tablespoon of butter, the 2 boxes of rice (with flavor packets), and 4 1/4 cups of water. Stir and bring the mixture to a boil. Cover and reduce the heat to a simmer. Cook the rice for 20-25 minutes or until all of the water has been absorbed. Stir the brown butter into the rice and set aside.
Serve the rice bowls by layering chicken and veggies on top of a bed of rice. Sprinkle with cashews and serve with hard-boiled eggs and chopped parsley if desired. Enjoy!