Turkish-Spiced Roast Pumpkin, Chicken & Garlic Yoghurt

Name: Turkish-Spiced Roast Pumpkin, Chicken & Garlic Yoghurt with Spinach Rice, Green Beans & Almonds
Total time: 25 min
Yield: 2
Cuisine: Turkish
Ingredients: 1 packet Peeled Pumpkin Pieces; 1 sachet Middle Eastern Seasoning; 1 packet Slivered Almonds; 1 packet Basmati Rice; 1 packet Baby Spinach Leaves; 1 packet Green beans; 3 Garlic; 1 packet Parsley; 1 Lemon; 1 Natural Yoghurt; 300 g Diced Chicken; 1 drizzle olive oil; 1.5 cup water

with Spinach Rice, Green Beans & Almonds

Julian PaunczUpdated on August 27, 2026

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Calories

:

734 kcal

Protein

:

52.6g protein

Total

:

25 minutes

Difficulty

:

Easy

Veggie

Allergens:

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!

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

Ingredients

Serving amount

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

Energy (kJ)3070 kJ

Calories734 kcal

Fat19.2 g

of which saturates3.8 g

Carbohydrate83.7 g

of which sugars14.6 g

Dietary Fibre8.5 g

Protein52.6 g

Sodium458 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.

Utensils

•Large Non-Stick Pan

•Lid

•Medium Saucepan

•Baking Paper

Cooking Steps

PDF

1

Preheat oven to 220°C/200°C fan-forced. Cut butternut pumpkin into 1cm thick wedges.
Place pumpkin 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!

2

Meanwhile, to a medium saucepan, add the water and bring to the boil.
Add basmati rice and currants, 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!

3

While rice cooks, trim green beans.
Finely chop garlic and parsley.
Slice lemon into wedges.

4

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 Greek-style yoghurt and parsley and stir to combine. Season to taste.

5

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

6

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!