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Turkish Spiced Chicken

Turkish Spiced Chicken

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

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The star of this dish is the warm Turkish spice blend that seasons our tender chicken. It's drizzled with a garlic-lemon yogurt sauce and served alongside fragrant almond rice for a meal that will transport your tastebuds to Istanbul.

Allergens:Tree Nut/NoixMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

1 tbsp

Turkish Spice Blend

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

¾ cup

Basmati Rice

340 g

Sweet Potato

50 g


100 g

Greek Yogurt


7 g


1 unit


½ tsp

Garlic Salt

Not included in your delivery

1 tsp


3 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3891 kJ
Calories930 kcal
Fat31 g
Saturated Fat6 g
Carbohydrate112 g
Sugar13 g
Dietary Fiber10 g
Protein56 g
Cholesterol130 mg
Sodium1170 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut the sweet potatoes into 1/2-inch pieces. Peel, then cut shallots into 1/2-inch pieces. Toss sweet potato, half the shallots, 1/4 tsp garlic salt and 1 tbsp oil (dbl both for 4 ppl) on a baking sheet. Season with pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown, 18-22 min.


While potatoes roast, heat a medium pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then remaining shallots. 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 with Turkish Spice Blend and 1/4 tsp garlic salt (dbl for 4 ppl). 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) to the same pan, then the chicken. Pan-fry, until golden, 1-2 min per side. Transfer chicken to the another baking sheet. Roast in the top of the oven, until chicken is cooked through, 10-12 min.**


While chicken cooks, zest 1 tsp lemon zest (dbl for 4 ppl), then juice half the lemon (1 lemon for 4 ppl). Cut remaining lemon into wedges. Roughly chop parsley. Whisk together yogurt, lemon zest, half the parsley, 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 parsley. Season with salt. Slice chicken. Divide rice between plates and top with sweet potatoes and chicken. Spoon over yogurt sauce. Squeeze over a lemon wedge, if desired.