Turkish-Style Spiced Chicken
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Turkish-Style Spiced Chicken

Turkish-Style Spiced Chicken

with Almond Rice and Yogurt Sauce

The star of this dish is the warm Turkish Spice Blend that seasons tender chicken. It's drizzled with a lemon yogurt sauce and served alongside fragrant almond rice for a meal that will transport your taste buds to Istanbul.


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

Preparation Time30 minutes
Cooking Time


serving amount

310 g

Chicken Breast Tenders

1 tbsp

Turkish Spice Blend

(Contains Sulphites)

28 g

Almonds, sliced

(Contains Almonds)

¾ cup

Basmati Rice

340 g

Sweet Potato

56 g

Onion, chopped

100 mL

Greek Yogurt

(Contains Milk)

7 g


1 unit


¾ tsp

Garlic Salt

Not included in your delivery

1 tsp


3 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories950 kcal
Fat35 g
Saturated Fat6 g
Carbohydrate109 g
Sugar13 g
Dietary Fiber11 g
Protein51 g
Cholesterol125 mg
Sodium880 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan
Paper Towel
Small Bowl


Roast sweet potatoes and onions

Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, half the onions, 1/4 tsp (1/2 tsp) garlic salt and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-22 min.

Cook rice

Meanwhile, heat a medium pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then remaining onions. Cook, stirring often, until fragrant, 1 min. Add rice, 1/4 tsp (1/2 tsp) garlic salt and 1 1/4 cups (2 1/2 cups) water. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Toast almonds and prep

Meanwhile, heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring occasionally, until golden-brown, 2-3 min. (TIP: Keep your eye on almonds so they don't burn!) While almonds toast, pat chicken dry with paper towels. Sprinkle with Turkish Spice Blend and 1/4 tsp (1/2 tsp) garlic salt. Season with pepper. When almonds are done, transfer to a plate and set aside.

Cook chicken

Reheat the same pan over medium-high. Add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry until golden-brown and cooked through, 4-5 min per side.**

Make yogurt sauce

Meanwhile, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.Roughly chop parsley. Add yogurt, half the parsley, 1 tsp (2 tsp) lemon zest, 1 tbsp (2 tbsp) lemon juice and 1 tsp (2 tsp) sugar to a small bowl. Season with salt and pepper, then whisk to combine.

Finish and serve

Fluff rice with a fork, then stir in almonds and remaining parsley. Season with salt, to taste.Thinly slice chicken.Divide rice between plates, then top with sweet potatoes and chicken. Spoon yogurt sauce over top. Squeeze over a lemon wedge, if desired.