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Mediterranean Inspired Chicken and Jewelled Rice

Mediterranean Inspired Chicken and Jewelled Rice

with Rocket, Courgette and Yoghurt Sauce
Mimi Morley
Mimi MorleyUpdated on May 08, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
901 kcal
Protein
: 
53.3g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Sulphites
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten
  • Milk
  • Mustard
  • Soya
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

40 grams

Prunes

2 unit(s)

Garlic Clove

150 grams

Basmati Rice

1 sachet(s)

Ground Turmeric

15 grams

Chicken Stock Paste

1 sachet(s)

Mediterranean Style Seasoning

(May contain traces of: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)

1 unit(s)

Courgette

(May contain traces of: Celery)

4 unit(s)

British Chicken Thighs

15 grams

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

30 grams

Yoghurt Sauce

(Contains: Milk)

20 grams

Wild Rocket

Not included in your delivery

20 grams

Butter

300 milliliter(s)

Boiled Water for the Rice

Energy (kJ)3769 kJ
Energy (kcal)901 kcal
Fat42.4 g
of which saturates15.7 g
Carbohydrate85.2 g
of which sugars7.5 g
Dietary Fibre4.9 g
Protein53.3 g
Salt3.8 g
Potassium32.6 mg
Calcium54.6 mg
Iron1 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.
•Garlic Press
•Kettle
•Medium Saucepan
•Lid
•Baking Tray

Instructions

Get Prepped
1

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.

b) Chop the prunes into 1cm chunks.

c) Peel and grate the garlic (or use a garlic press).

Cook your Rice
2

a) Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).

b) When the butter has melted, add the garlic and stir-fry for 1 min. Stir in the rice and turmeric until coated, 1 min.

c) Add the boiled water for the rice (see pantry for amount), chicken stock paste, prunes and half the Mediterranean style seasoning. Bring to the boil.

c) Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Roast the Chicky
3

a) Meanwhile, trim the courgette. Cut into 1cm pieces. Pop the courgette on onto one side of a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

b) Lay the chicken thighs on the other side of the baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

c) Sprinkle the remaining Mediterranean style seasoning all over the chicken and use your hands to coat.

Roast the Chicky
4

a) When the oven is hot, roast the chicken and courgette on the middle shelf until browned and cooked through, 12-14 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

Finish Up
5

a) Once everything is cooked, transfer the chicken to a chopping board to rest for a couple of mins.

b) Stir the courgette into the rice along with half the crispy onions.

c) Thinly slice the chicken.

Serve
6

a) Share the rice between your plates and top with the chicken.

b) Finish with a drizzle of yoghurt sauce and a handful of rocket.

c) Sprinkle over the remaining crispy onions and finish with a drizzle of olive oil. 

Meal right image

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