HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpiced Chicken & Roasted Carrot Bowls
Spiced Chicken & Roasted Carrot Bowls

Spiced Chicken & Roasted Carrot Bowls

with Tangy Hummus Sauce & Apricot-Almond Gremolata

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This filling dinner bowl is bursting with warm, sunshiny flavors! Carrots are roasted to bring out their natural sweetness, while lemon juice and yogurt star in a hummus sauce that adds creaminess to every bite. Our chefs also dreamed up a fruity twist on herby gremolata that adds crunch and citrusy tang to Turkish-spiced chicken and rice. So pile your bowls high!

Tags:MediterraneanGood Climate Score
Allergens:Tree NutsMilk

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce


2 unit


1 unit


½ cup

Basmati Rice

½ ounce

Sliced Almonds

(ContainsTree Nuts)

10 ounce

Chicken Breast Strips

1 tablespoon

Turkish Spice Blend

1 ounce

Dried Apricots

4 tablespoon


4 tablespoon



Not included in your delivery

2 tablespoon

Olive Oil

1 teaspoon

Cooking Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories830 kcal
Fat40 g
Saturated Fat9 g
Carbohydrate85 g
Sugar21 g
Dietary Fiber11 g
Protein40 g
Cholesterol115 mg
Sodium430 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small pot
Large Pan
Paper Towel
Small Bowl
Medium Bowl
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.


• 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, ¾ cup water (1½ cups for 4 servings), and a pinch of 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. Turn off heat; transfer to a small bowl. Wipe out pan. • Pat chicken* dry with paper towels and season all over with Turkish Spice Blend, salt, and pepper. • Heat a drizzle of oil in same pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.


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


• Fluff rice with a fork. • Divide rice, carrots, and chicken between bowls in separate sections. Drizzle with hummus sauce. Top with gremolata. Serve with remaining lemon wedges on the side.