Turkish-Spiced Roast Pumpkin, Chicken & Garlic Yoghurt
with Spinach Rice, Green Beans & Almonds
- Almond
- Milk
- Wheat
- Gluten
- May contain traces of allergens
For tonight’s dinner, pumpkin gets roasted with warming Middle Eastern seasoning, then plated up with fluffy spinach-flecked basmati rice, lemon-kissed green beans and a dollop of tangy parsley yoghurt. Scatter over some toasted almonds for crunch and you’ve got a veggie-packed meal the whole whānau will be obsessed with. Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Peeled Pumpkin Pieces
1 sachet
Middle Eastern Seasoning
1 packet
Slivered Almonds
(Contains: Almond)
1 packet
Basmati Rice
1 packet
Baby Spinach Leaves
1 packet
Green beans
3
Garlic
1 packet
Parsley
1
Lemon
1
Natural Yoghurt
(Contains: Milk May be present: Wheat, Gluten)
300 g
Diced Chicken
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water
Nutrition
Utensils
Cooking Steps
- Preheat oven to 220°C/200°C fan-forced.
- Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, sprinkle with Middle Eastern seasoning and toss to coat.
- Roast until tender, 20-25 minutes.
- In the last 4-5 minutes of cook time, add the slivered almonds to one side of the tray and roast until golden.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
- Meanwhile, to a medium saucepan, add the water and bring to the boil.
- Add basmati rice, stir, cover with a lid and reduce heat to low.
- Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
- Once rice is cooked, stir through baby spinach leaves until wilted and combined. Season to taste.
TIP: The rice will finish cooking in its own steam so don't peek!
- While rice cooks, trim green beans.
- Finely chop garlic and parsley.
- Slice lemon into wedges.
- Heat a large frying pan over medium-high heat.
- When the pan is hot, cook garlic until fragrant, 1 minute.
- Transfer garlic oil to a small bowl, then add natural yoghurt and parsley and stir to combine. Season to taste.
- Return frying pan to high heat with a drizzle of olive oil.
- When the pan is hot, cook green beans and diced chicken, until tender, 5-6 minutes.
- Remove pan from heat and add a generous squeeze of lemon juice.
TIP: Chicken is cooked through when it is no longer pink inside
- Divide spinach rice between bowls.
- Top with Turkish-spiced roast pumpkin, chicken and lemony green beans.
- Drizzle over parsley yoghurt and garnish with toasted almonds. Serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: One reviewer found the dish needed more seasoning and felt it was a little dry without an additional sauce element.
- Suggestions: Consider adding a drizzle of extra sauce or a spoonful of yoghurt to bring more moisture to the finished plate.
