HF-Spiced Chicken & Roasted Carrot Bowl

Name: HF-Spiced Chicken & Roasted Carrot Bowl
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 24 oz carrot; 4 scallions; 2 lemon; 1 cup basmati rice; 1 oz sliced almonds; 20 oz chicken breast strips; 2 tbsp turkish spice blend; 2 oz dried apricots; 8 tbsp hummus; 8 tbsp yogurt; 6 tbsp paprika; 3 tbsp dried mint; 2 tbsp cinnamon; 2 tbsp garlic powder; 1 tbsp ground cumin seed; 1 tbsp kosher salt; 2 tsp black pepper; 1 tsp cloves; 1 tbsp butter; 3 tbsp olive oil; salt; pepper

14 steps

Prep:10minCook:35min

This filling dinner bowl is bursting with warm, sunshiny flavors! Carrots are roasted to bring out their natural sweetness, while lemon juice and yogurt star in a hummus sauce that adds creaminess to every bite. Our chefs also dreamed up a fruity twist on herby gremolata that adds crunch and citrusy tang to Turkish-spiced chicken and rice. So pile your bowls high!

Updated at: Wed, 16 Aug 2023 20:35:10 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories722.7 kcal (36%)

Total Fat27.5 g (39%)

Carbs80.5 g (31%)

Sugars18.6 g (21%)

Protein45.1 g (90%)

Sodium1995.2 mg (100%)

Fiber16.3 g (58%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Make Turkish Spice - mix paprika, dried mint, cinnamon, garlic powder, cumin seed, kosher salt, black pepper, and cloves in a bowl.

Step 2

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

OvenPreheat

Step 3

• Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

Step 4

• Toss carrots on a baking sheet with a large drizzle of olive oil, a big pinch of salt, and pepper.

Step 5

• Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.

Step 6

• Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites and cook, stirring occasionally, until softened, 1-2 minutes.

Step 7

• Stir in rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Step 8

• Keep covered off heat until ready to serve.

Step 9

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add almonds and cook, stirring often, until fragrant and lightly browned, 2-4 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.

Step 10

• Pat chicken* dry with paper towels and season all over with Turkish Spice Blend, salt, and pepper.

Step 11

• Heat a drizzle of oil in same pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

Step 12

• While chicken cooks, add apricots, scallion greens, lemon zest, a squeeze of lemon juice, a large drizzle of olive oil, and a pinch of salt and pepper to bowl with almonds; stir to combine. Set aside.

Step 13

• In a medium bowl, whisk together hummus, yogurt, a squeeze of lemon juice, a drizzle of olive oil, and a pinch of salt and pepper until smooth.

Step 14

Fluff rice with a fork. Divide rice, carrots, and chicken between bowls in separate sections. Drizzle with hummus sauce. Top with gremolata. Serve with remaining lemon wedges on the side.