Berbere Chicken and Zucchini
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Berbere Chicken and Zucchini

Berbere Chicken and Zucchini

with Cilantro Rice and Lemon Yogurt Sauce

On the menu for tonight is the furthest thing from a boring chicken dinner. Our chefs created a tangy yogurt marinade that features berbere, a potent Ethiopian spice blend with garlic, red pepper, cardamom, coriander, and fenugreek. It’s slathered onto chicken breasts, becoming ever-so-slightly charred under the broiler and imparting some fiercely aromatic flavors.

Tags:
Gluten-free
Spicy
Allergens:
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

12

Chicken Breasts

1

Berbere

5.3

Yogurt

(Contains Milk)

1

Yellow Onion

1

Zucchini

2

Garlic

¼

Cilantro

¾

Basmati Rice

1

Lemon

1

Chicken Stock Concentrate

Not included in your delivery

3

Olive Oil

Salt

Pepper

sideBannerName

Nutrition Values

/ per serving
Energy (kJ)2552 kJ
Calories610 kcal
Fat11 g
Saturated Fat2 g
Carbohydrate78 g
Sugar11 g
Dietary Fiber7 g
Protein56 g
Cholesterol100 mg
Sodium400 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Bowl
Pot
Baking Sheet
Small Bowl

Instructions

Preheat and Prep
1

Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve, peel, and dice onion. Mince or grate garlic. Cut zucchini into ½-inch cubes. In a medium bowl, combine berbere, half the yogurt, and a large pinch of salt and pepper. Add chicken and toss to coat

Make Rice
2

Heat a drizzle of olive oil in a medium pot over medium-high heat. Add onion and garlic. Cook, tossing, until softened, 3-4 minutes. Stir in rice. Add 1¼ cups water, a pinch of salt, and stock concentrate. Bring to a boil, then cover and reduce to a simmer. Cook until tender, 15-20 minutes.

Broil Chicken and Toss Zucchini
3

Place chicken on one half of a lightly oiled baking sheet. Broil until lightly charred, 3-5 minutes. Meanwhile, toss zucchini, a drizzle of olive oil, and a pinch of salt and pepper in another medium bowl.

Bake Chicken and Zucchini
4

Once chicken is done broiling, remove sheet from broiler. Adjust oven temperature to 425 degrees. Flip chicken over. Spread zucchini on empty half of baking sheet. Bake in oven until chicken is no longer pink in center and zucchini is tender, about 12 minutes.

Make Yogurt Sauce
5

Meanwhile, zest lemon until you have ½ tsp zest, then cut into halves. Stir zest, a squeeze of lemon juice, and remaining yogurt in a small bowl. Stir in 1 TBSP water to give sauce a loose consistency. Season with salt and pepper.

Finish and Serve
6

Roughly chop cilantro, then stir half into rice. Divide rice between plates, then top with zucchini and chicken. Dollop with yogurt sauce and garnish with remaining cilantro.