Meal Kit
Middle Eastern Chicken and Rice
with olive oil yogurt sauce
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Tree Nuts (Almonds), Milk, Wheat, Soy
Chef
Chris Dodson
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 1 Yellow Onion
- ¾ cup Jasmine Rice
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2 oz. Plain Greek Yogurt
- 2 oz. Spinach
- 3 Tbsp. Tomato Paste
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1 oz. Baharat spice 1/2 tsp
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1 oz. Slivered Almonds
- 2 tsp. Smoked Paprika
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories660
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Carbohydrates82g
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Net Carbs75g
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Fat13g
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Protein51g
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Sodium560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Pat chicken breasts dry and cut into 1/2" pieces. Set aside 1/4 the paprika. Season chicken with remaining paprika, and a pinch of salt and pepper. Halve and peel onion. Cut halves into 1/2" dice. Place rice in a mixing bowl and cover with water. Soak at least 10 minutes, then rinse in a wire-mesh strainer until water runs clear. While rice soaks, sear chicken.
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2 Sear the Chicken
Place medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add chicken pieces to hot pan and sear undisturbed, 3-5 minutes. Transfer chicken to a plate. Chicken will finish cooking in a later step. Reserve pan; no need to wipe clean.
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3 Poach the Chicken
Return pan used to sear chicken to medium-high heat. Add 13/4 cup water, tomato paste, and remaining paprika and stir. Bring to a simmer and add chicken. Cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes. Transfer chicken to a plate and cover with foil.
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4 Add Rice and Make Sauce
Add rice and a pinch of salt to chicken poaching liquid and cook until rice is tender, 12-16 minutes. Remove rice to a plate. Wipe pan clean and reserve. While rice cooks, add yogurt, 1 Tbsp. olive oil, and a pinch of salt to a mixing bowl and whisk thoroughly.
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5 Cook the Onion and Spinach
Return pan used to cook rice to medium-high heat. Add 1 tsp. olive oil and onions to hot pan. Cook 30 seconds, then add baharat seasoning. Cook until softened, 3-5 minutes. Remove from burner and stir in spinach.
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6 Finish the Dish
Place rice on a plate. Add chicken on top of rice, then top with olive oil-yogurt sauce and almonds.
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