Turkish Spiced Chicken Bowls with Roasted Carrots and Apricot Almond Gremolata

This hearty bowl is bursting with warm, sunshiny flavors that will brighten any dinner table. Carrots are roasted to bring out their natural sweetness, while a creamy hummus sauce made with lemon and yogurt adds a tangy finish to every bite.

Our chefs dreamed up a fruity twist on classic gremolata-dried apricots and sliced almonds add crunch and citrusy tang to the Turkish-spiced chicken and fluffy basmati rice. Pile your bowls high and enjoy!

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Peel carrots and cut into ½-inch thick rounds. Toss with 2 tsp olive oil, salt and pepper. Spread on one side of the baking sheet. Roast for 15 minutes.
3. Meanwhile, in a small pot, combine basmati rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
4. While rice cooks, pat chicken dry and season with Turkish spice blend, salt and pepper. Heat 1 tsp cooking oil in a non-stick pan over medium-high heat. Cook chicken until browned and cooked through, about 4-5 minutes per side. Transfer to a plate and let rest.
5. Prepare the gremolata: Finely chop dried apricots and scallions (white and green parts). In a small bowl, combine apricots, scallions, sliced almonds and the zest of half the lemon. Set aside.
6. Make the hummus sauce: In a small bowl, whisk together hummus, yogurt, juice of half the lemon and 1 tbsp olive oil. Add water 1 tsp at a time to reach a drizzling consistency. Season with salt and pepper.
7. To serve, divide rice among bowls. Top with roasted carrots and sliced chicken. Drizzle with hummus sauce and sprinkle with apricot-almond gremolata. Enjoy!
8. Note: If carrots are not done after 15 minutes, continue roasting while you cook chicken.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati with jasmine rice or long-grain white rice. Adjust cooking time according to package directions.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and rice in the microwave or oven and add fresh gremolata before serving.

Can I make this dish vegetarian?

Absolutely! Omit the chicken and add chickpeas or roasted tofu seasoned with the Turkish spice blend for a protein-packed vegetarian version.