Middle Eastern Chicken and Rice

with olive oil yogurt sauce

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Soy, Tree Nuts

A note about serious food allergies

In Your Box (serves 2)

  • 2 Boneless Skinless Chicken Breasts
  • 2 tsp. Smoked Paprika
  • 1 Yellow Onion
  • 3 Tbsp. Tomato Paste
  • ¾ cup Jasmine Rice
  • Info
    2 oz. Plain Greek Yogurt
  • Info
    1 oz. Baharat spice 1/2 tsp
  • 2 oz. Spinach
  • Info
    1 oz. Slivered Almonds
  • Nutrition (per serving)

  • Calories
    798
  • Carbohydrates
    71g
  • Fat
    35g
  • Protein
    51g
  • Sodium
    467mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Wire-Mesh Strainer
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Pat chicken breasts dry and cut into ½" pieces. Set aside ¼ the paprika. Season chicken with remaining paprika, and a pinch of salt and pepper. Halve and peel onion. Cut halves into ½" 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.

  • Step 2 - Sear the Chicken
    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.

  • Step 3 - Poach the Chicken
    3

    Poach the Chicken

    Return pan used to sear chicken to medium-high heat. Add 1¾ 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.

  • Step 4 - Add Rice and Make Sauce
    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.

  • Step 5 - Cook the Onion and Spinach
    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.

  • Step 6 - Finish the Dish
    6

    Finish the Dish

    Place rice on a plate. Add chicken on top of rice, then top with olive oil-yogurt sauce and almonds.