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Middle Eastern Spiced Chicken

Middle Eastern Spiced Chicken

with Almond Rice, Roasted Sweet Potato and Garlic-Lemon Yogurt Sauce

Great to Grill
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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 a garlic-lemon yogurt sauce and served alongside fragrant almond rice.

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

2

Chicken Breasts

1 tbsp

Turkish Spice Blend

1.5 tsp

Garlic Salt

(ContainsSulphites/Sulfite)

3 g

Garlic

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

¾ cup

Basmati Rice

340 g

Sweet Potato

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*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)4017 kJ
Calories960 kcal
Fat34 g
Saturated Fat6 g
Carbohydrate111 g
Sugar12 g
Dietary Fiber11 g
Protein57 g
Cholesterol130 mg
Sodium1390 mg
Instructionsarrow up iconarrow up icon
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ROAST SWEET POTATO
ROAST SWEET POTATO
1

Before starting, preheat the oven to 425°F and wash and dry all produce. Cut sweet potatoes into 3/4-inch pieces. Toss sweet potato, half the onions, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with pepper. (NOTE: For 4 ppl, use 2 baking sheets.) Roast in middle of oven, flipping halfway through cooking, until golden-brown, 20-22 min.

COOK RICE
COOK RICE
2

While potatoes roast, peel, then mince or grate garlic. Heat a medium pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then garlic and remaining onions. Stir often, 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 is absorbed, 12-14 min.

TOAST ALMONDS
TOAST ALMONDS
3

While rice cooks, 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!) While almonds toast, pat chicken dry with paper towels. Sprinkle over Turkish Spice Blend and remaining garlic salt. Season with pepper. When almonds are done, transfer to a plate and set aside.

COOK CHICKEN
COOK CHICKEN
4

Using the same pan, increase heat to medium-high. Add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden, 1-2 min per side. Transfer chicken to the baking sheet in oven with sweet potatoes. (NOTE: For 4 ppl, put 2 breasts on each sheet). Roast in middle of oven, until chicken is cooked through, 10-12 min.**

MAKE SAUCE
MAKE SAUCE
5

While chicken cooks, 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. Whisk together yogurt, lemon zest, 1 tbsp lemon juice, half the cilantro and 1 tsp sugar (dbl all for 4 ppl), in a small bowl. Season with salt and pepper.

FINISH AND SERVE
FINISH AND SERVE
6

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