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Spiced Chicken & Roasted Carrot Bowls

with Tangy Hummus Sauce & Apricot-Almond Gremolata

Spiced Chicken & Roasted Carrot Bowls

Warm spiced chicken and caramelized roasted carrots come together in a vibrant bowl, finished with tangy hummus sauce and a bright apricot-almond gremolata.

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Ingredients

For 2 servings

  • ½ cup Basmati Rice
  • 12 ounce Carrots
  • 10 ounce Chicken Breast Strips
  • 1 ounce Dried Apricots
  • 4 tablespoon Hummus
  • 1 unit Lemon
  • 2 unit Scallions
  • ½ ounce Sliced Almonds
  • 1 tablespoon Turkish Spice Blend
  • 4 tablespoon Yogurt

Additional Ingredients

  • 1 tablespoon Butter
  • 1 teaspoon Cooking Oil
  • 2 tablespoon Olive Oil
  • Pepper
  • Salt
Spiced Chicken & Roasted Carrot Bowls
Mediterranean
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories830
Protein40g
Carbs85g
Fat40g
Tags:
Protein SmartFiber SmartLow SodiumMass Gain FriendlyMediterranean
⚠️Allergens:
🥛Milk🌰Sesame

Swaps and substitutions

For a dairy-free version, swap the yogurt in the sauce for a plain plant-based yogurt with a similar tang. For a nut-free option, replace the almonds with toasted sunflower or pumpkin seeds; if needed, use tofu or chickpeas in place of the chicken.

What to serve with it

Serve with a crisp cucumber-tomato salad or a simple leafy salad to add freshness and balance the warm, spiced flavors. Warm flatbread or pita also works well for scooping up the hummus sauce and finishing every bite.

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