Middle Eastern Spiced Chicken

Middle Eastern Spiced Chicken

with Almond Rice, Roasted Squash and Garlic-Lemon Yogurt Sauce

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3.2 / 4 Ratingout of 1555 ratings
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The star of this dish is the Middle Eastern spiced chicken. Drizzled with DIY lemon dressing, and toasted almonds. This dinner is full of flavour!

Allergens:Sulphites/SulfiteTree Nut/NoixMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

1 tbsp

Turkish Spice Blend

1 tsp

Garlic Salt

(ContainsSulphites/Sulfite)

3 g

Garlic

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

¾ cup

Basmati Rice

340 g

Butternut Squash, cubes

56 g

Red Onion, chopped

100 g

Greek Yogurt

(ContainsMilk/Lait)

1 unit

Lemon

7 g

Cilantro

Not included in your delivery

1 tsp

Sugar*

3 tbsp

Oil*

1

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories880 kcal
Fat34 g
Saturated Fat6 g
Carbohydrate94 g
Sugar14 g
Dietary Fiber8 g
Protein56 g
Cholesterol130 mg
Sodium1300 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Garlic Press
Medium Pot
Measuring Cups
Large Non-Stick Pan
Paper Towel
Zester
Small Bowl
Whisk
Instructions
Instructionsarrow up iconarrow up icon
1 ROAST SQUASH
1 ROAST SQUASH
1

Preheat the oven to 425°F (to roast squash and chicken). Start prepping when the oven comes up to temperature! Wash and dry all produce.* On a baking sheet, toss squash, half the onions, half the garlic salt and 1 tbsp oil (dbl for 4 ppl). Season with pepper. (NOTE: For 4 ppl, use 2 baking sheets.) Roast in the middle of oven, stirring halfway through cooking, until tender, 20-22 min.

2 COOK RICE
2 COOK RICE
2

Meanwhile, peel, then mince or grate garlic. Heat a medium pot over medium-high heat. When the pot is hot, add 1 tbsp oil (dbl for 4 ppl), then garlic and remaining onions. Stir, until fragrant, 1 min. Add rice and 1 1/4 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cook, still covered, until rice is tender and liquid has been absorbed, 12-14 min.

3 TOAST ALMONDS
3 TOAST ALMONDS
3

Meanwhile, heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring occasionally, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!) Meanwhile, pat chicken dry with paper towel. Sprinkle over Turkish spice blend and remaining garlic salt. Season with pepper. When almonds are done, transfer to a plate and set aside.

4 COOK CHICKEN
4 COOK CHICKEN
4

Using the same pan, increase heat to medium-high. Add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear, until golden, 1-2 min per side. Transfer chicken to the baking sheet in oven with squash. (NOTE: For 4 ppl, put 2 breasts on each sheet). Roast in the middle of oven, until chicken is cooked through, 10-12 min. (TIP: Cook to a min internal temp. of 74°C/165°F, as size may vary.**)

5 YOGURT SAUCE
5 YOGURT SAUCE
5

Meanwhile, zest 1 tsp lemon rind (dbl for 4 ppl), then juice half the lemon (1 lemon for 4 ppl). Cut remaining lemon into wedges. Roughly chop cilantro. In a small bowl, whisk together yogurt, lemon zest, 1 tbsp lemon juice (dbl for 4 ppl), half the cilantro (dbl for 4 ppl) and 1 tsp sugar (dbl for 4 ppl). Season with salt and pepper.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Fluff rice with a fork, then stir in toasted almonds and remaining cilantro. Season with salt. Thinly slice chicken. Divide rice between plates and top with squash and chicken. Spoon over yogurt sauce. Serve with lemon wedges, if desired.