Turkish Spiced Chicken with Turmeric Rice and Roasted Vegetables

This vibrant dish brings together bold Turkish spices and tender chicken for a satisfying meal. The chicken is seasoned with a warm spice blend and cooked until golden, then paired with fluffy turmeric rice and perfectly roasted broccoli and carrots.

A cool, garlicky yogurt sauce drizzled over everything adds a creamy contrast that balances the spices. It’s a simple yet impressive dinner that’s full of flavor and color.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

20 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Cut broccoli into bite-size pieces. Trim, peel and slice carrots diagonally into ¼-inch pieces. Zest and quarter the lemon. Chop cilantro.
2. In a small pot, combine rice, turmeric, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. On a baking sheet, toss broccoli and carrots with a drizzle of oil, fry seasoning, salt and pepper. Roast on top rack until browned and tender, 15-20 minutes. (For 4 servings, divide between two sheets and roast on top and middle racks, swapping halfway.)
4. In a small bowl, combine yogurt, sour cream, garlic powder, juice from half the lemon, salt and pepper. Add water 1 teaspoon at a time until drizzling consistency.
5. Pat chicken dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, season with Turkish spice blend, salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Add 2 tablespoons water (4 for 4 servings) and cook, stirring, until saucy, 30-60 seconds.
6. Fluff rice with a fork; stir in lemon zest. Season with salt and pepper. Divide rice, roasted vegetables and chicken among plates. Drizzle with garlic yogurt sauce, garnish with cilantro and serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute with turkey breast or firm tofu. Adjust cooking time as needed.

How can I make this dish dairy-free?

Use dairy-free yogurt and sour cream alternatives or omit the sauce and serve with a squeeze of lemon.

Can I prepare any components ahead of time?

You can chop the vegetables and make the yogurt sauce up to a day in advance. Store separately in the refrigerator.