Spiced Chicken & Roasted Carrot Bowls

Name: Spiced Chicken & Roasted Carrot Bowls with Tangy Hummus Sauce & Apricot-Almond Gremolata
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 10 oz Chicken Breast; 4 tbsp Hummus; 12 oz Carrot; 1 Lemon; 4 tbsp Greek Yogurt; 1 oz Apricots; 2 unit Scallions; 1 tbsp Turkish Spice Blend; 1/2 cup Rice; 1/2 oz Almonds; 1 tsp Cooking Oil, tsp; 1 tbsp Butter, tbsp; 5 tsp Olive Oil, tsp

with Tangy Hummus Sauce & Apricot-Almond Gremolata

By Recipe0 System

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!

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

10 oz Chicken Breast
4 tbsp Hummus
12 oz Carrot
1 Lemon
4 tbsp Greek Yogurt
1 oz Apricots
2 unit Scallions
1 tbsp Turkish Spice Blend
1/2 cup Rice
1/2 oz Almonds
1 tsp Cooking Oil, tsp
1 tbsp Butter, tbsp
5 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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

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.
2

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

Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.
3

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

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.

Keep covered off heat until ready to serve.
4

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.

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

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.
5

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.

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.
6

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.

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