Middle Eastern Spiced Chicken

Middle Eastern Spiced Chicken

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

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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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 piece

Chicken Breasts

1 tbsp

Turkish Spice Blend

1.5 tsp

Garlic Salt


3 g


28 g

Almonds, sliced

(ContainsTree Nut/Noix)

¾ cup

Basmati Rice

340 g

Sweet Potato, cubes


56 g

Red Onion, chopped

100 g

Greek Yogurt


1 unit


7 g


Not included in your delivery

1 tsp


3 tbsp


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
Sodium1830 mg
Instructionsarrow up iconarrow up icon

Before starting, preheat the oven to 425°F and wash and dry all produce. 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, stirring halfway through cooking, until golden-brown, 20-22 min.


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.


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!) Meanwhile, 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.


Increase heat to medium-high. Add 1 tbsp oil (dbl for 4 ppl), then chicken to the same pan. 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.**


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, half the cilantro, 1 tbsp lemon juice and 1 tsp sugar (dbl both for 4 ppl), in a small bowl. Season with salt and pepper.


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.