One-Pan Spiced Chicken & Cauliflower Rice
with Golden Raisins, Carrots & Cilantro Yogurt Sauce
- Milk
- Tree Nuts
Tonight’s spiced chicken has all the typical Middle Eastern-inspired flavors of shawarma, but it’s cooked in one pan. You’ll add carrots, garlic, rice, and raisins to your chicken, then mix it all together with a squeeze of fresh lemon, a drizzle of cilantro crema, and a garnish of almonds. It all adds up to a dinner that’s easy to clean up and even easier to gobble down.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
cup
Jasmine Rice
2 unit
Chicken Stock Concentrate
1 unit
Lemon
2 tablespoon
Yogurt
(Contains: Milk)
1 clove
Garlic
12 ounce
Cauliflower Rice
1 tablespoon
Shawarma Spice Blend
10 ounce
Chicken Cutlets
9 ounce
Carrot
¼ ounce
Cilantro
1 ounce
Golden Raisins
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
2 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Pat chicken* dry with paper towels. Season all over with 1 tsp Shawarma Spice Blend (2 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the Shawarma Spice Blend later.) • Heat a drizzle of oil in a medium, preferably nonstick, pan (use a large, preferably nonstick, pan for 4) over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Transfer chicken to a plate; reserve pan.
• While chicken cooks, wash and dry produce. • Trim, peel, and dice carrots into 1⁄2-inch pieces. Peel and mince garlic. Finely chop cilantro. Quarter lemon.
• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add carrots in a single layer; season with salt and pepper. Cook, stirring occasionally, until browned, 3-4 minutes.
• Add a drizzle of oil to pan with carrots; add garlic, raisins, remaining Shawarma Spice Blend, and 1⁄2 tsp salt (1 tsp for 4 servings). Cook until fragrant, 1 minute. • Stir in 1 1⁄2 cups water (3 cups for 4), rice, and stock concentrates. Bring to a boil; cook, stirring occasionally, until liquid has reduced by half, 3-4 minutes. Cover pan and reduce heat to low. Cook until rice is tender, 15-18 minutes. TIP: Add a splash of water if mixture seems dry. • Remove pan from heat; return chicken to pan. Let stand to warm through, 3 minutes.
After cooking garlic and raisins, add cauliflower rice (no need to drain), stock concentrates, a big pinch of salt, and pepper. Cook, stirring occasionally, until tender, 6-8 minutes. Follow the rest of this step as instructed. (Save jasmine rice for another use.)
• While rice cooks, in a small bowl, combine yogurt, sour cream, and half the cilantro. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.
• Transfer chicken to a cutting board; slice crosswise. • Fluff rice mixture with a fork and stir in a big squeeze of lemon juice to taste. • Divide rice mixture between bowls. Top with chicken and garnish with almonds and remaining cilantro. Drizzle with sauce. Squeeze juice from any remaining lemon wedges over bowls to taste. Serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found it bland, while others enjoyed the mix of spices, raisins, and yogurt sauce. Consider adding extra seasoning to taste.
- Ease of prep: Easy one-pan recipe, though some noted it took longer than estimated. Using a lidded pan is recommended for best results.
- Suggestions: Try adding green onions or jalapeños for more flavor. Some preferred roasting ingredients on a sheet pan for easier cleanup.
- Portions: This recipe makes a generous amount; perfect for those who enjoy leftovers.
- Vegetables: Consider adding more variety beyond carrots; broccoli was a successful addition for some.
Reviews from our home cooks
Everyone liked this. It was good. I took off a star because carrots are not good enough to be the only vegetables. I replaced half the carrots with chopped broccoli. I spiced everything per the recipe, but cooked it differently. I have a full size sheet pan that I lined with heavy duty foil, and I roasted everything at 425. I cooked the vegetables for 25 minutes, then added the chicken (sliced into one inch strips) and almonds for the last 8 minutes. Then sprinkled on the cilantro, raisins and yogurt sauce at the end. Afterwards, I rolled up the foil and threw it away. No dishes, yea! Just in case you're curious how some of your lazy cooks manage.
Easy recipe with good flavors. Recipe prep list should indicate medium pan with lid. By the time you get using the lid, you may have chosen a pan that doesn't have one. Recommend less carrots, some green onions, and maybe jalapenos to jazz this one up a bit.
Awesome meal. Everyone raved about it. Easiest cleanup since it is a one-pan meal. One of my all time favorites. 👍
Recipe needs more detailed instructions. It's hard to get the rice cooked right in the pan with combination of other ingredients.
We didn't use the Shawarma spice on this...just salt and pepper...the garlic and lemon and sour cream/yogurt with cilantro were more than enough flavors. I am learning to adjust the recipes.
Really good, the chicken is just a little dry and chewy in this preparation.
We both dislike cooked carrots, but we loved this dish!😋
Enjoyed this dish. Needs a purple onion mixed in as well.
This made a TON of food. And while flavorful, so much went to waste.
Good. I like the flavors with the raisin sweetness added.
