Turkish-Style Spiced Chicken

Ingredients

• 2 Chicken Breasts (sliced after roasting)
• 1 tbsp Turkish Spice Blend
• 1 oz Almonds (sliced)
• 0.75 cup Basmati Rice
• 12 oz Sweet Potato (cut into 1/2 inch pieces)
• 2 oz Onion (chopped, divided)
• 100 ml Greek Yogurt
• 2 tbsp Parsley (roughly chopped, divided)
• 1 Lemon (half zested and juiced, half cut into wedges)
• 0.5 tsp Garlic Salt (divided)
• 1.5 cup Chicken Broth
• 1 tsp Sugar
• 3 tbsp Oil (divided (approximate for roasting, rice, and pan-frying))

Steps

1. 1

   Preheat your oven and cut sweet potatoes into 1/2 inch pieces.

2. 2

   In a bowl, combine and toss the sweet potatoes with half the chopped onions, half the garlic salt, and 1 tablespoon of oil.

3. 3

   Lay the seasoned sweet potatoes onto a baking sheet and roast on the middle rack of the oven, stirring halfway through, until golden brown (12-22 mins).

4. 4

   While sweet potatoes roast, heat a medium pot over medium-high heat. When hot, add 1 tablespoon of oil and the remaining onions. Cook, stirring often, until fragrant (about 1 min).

5. 5

   Add the chicken broth and basmati rice to the pot, cover, and bring to a boil over high heat.

6. 6

   Once boiling, reduce heat to low and leave covered until rice is tender and liquid is absorbed (12-14 mins). Remove the pot from heat but keep it covered.

7. 7

   While rice cooks, heat a large non-stick pan over medium heat. Add the sliced almonds to the dry pan and toast, stirring occasionally, until golden brown (2-3 mins). Transfer to a plate and set aside.

8. 8

   While almonds toast, pat the chicken breasts dry with paper towels. Sprinkle with the Turkish Spice blend and the remaining garlic salt. Season with pepper.

9. 9

   Using the same pan from the almonds, increase heat to medium-high. Add 1 tablespoon of oil and the chicken. Pan-fry until golden brown (1-2 min per side).

10. 10

    Transfer the seared chicken to another baking sheet. Roast on the top rack of the oven until chicken is cooked through (10-12 mins).

11. 11

    While chicken roasts, zest and juice half the lemon. Cut the remaining lemon into wedges. Roughly chop the parsley.

12. 12

    In a small bowl, add the Greek yogurt, half the parsley, sugar, lemon zest, and lemon juice. Season with salt and pepper, and whisk to combine.

13. 13

    Fluff the cooked rice with a fork, then stir in the toasted almonds and the remaining parsley.

14. 14

    Slice the roasted chicken. Divide the almond rice between plates, then top with the roasted sweet potatoes and sliced chicken.

15. 15

    Spoon the yogurt sauce over the top and serve with a lemon wedge to squeeze over as desired.

Notes

Ensure the chicken reaches an internal temperature of 165°F (74°C). If you don't have a Turkish spice blend, you can approximate it with a mix of cumin, paprika, coriander, and dried oregano.

Nutrition per serving

• main
• chicken
• Turkish
• roasted
• high-protein
• dinner