Spiced Chicken & Roasted Carrot Bowls

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.

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 and ¾ cup water (1½ cups for 4 servings); season with 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.

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. Transfer to a small bowl and set aside to cool. Wipe out pan. Pat chicken* dry with paper towels and season all over with Turkish Spice, salt, and pepper. Heat a drizzle of oil in same pan over medium-high heat. Add chicken in a single layer; cook until browned and cooked through 4-6 minutes.

While chicken cooks, 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. Set aside. To bowl with almonds, add apricots, scallion greens, lemon zest, a squeeze of lemon juice, a large drizzle of olive oil, and a pinch of salt and pepper. Stir to combine.