Blue Apron: Persian Style Chicken and Crispy Rice with Summer Squash, Currants, and Lemon Yogurt

Friday night had us enjoying another Blue Apron meal.  This time we had Persian Chicken with crispy rice, summer squash, and a lemon yogurt sauce.  After the ok summer squash the other day, I was hoping this recipe would redeem it for me and I was in luck. Mike prepped the produce while I preheated the oven and got the rice cooking.  I coated the chicken in a Persian spice blend along with salt and pepper.  I heated up some olive oil in a pan and cooked the chicken for about 7 minutes on medium high heat.  I put the cooked chicken on a plate, reserving the leftover bits in the pan.  To the pan, I added the butter, onion, and salt and pepper, cooking 7 minutes.  Next, I added the summer squash, cooking it about 5 minutes, until it was tender.  I added in the almonds, chicken, and half the parsley, cooking it about 1 minute and seasoning with salt and pepper.  While the veggies were cooking, I put half the rice on a baking sheet and drizzled it with oil, seasoning with salt and pepper, and cooking it 9 minutes.  When the rice was cooked, I added the crisped rice back to the rest of the rice along with the currants and lemon juice.  I did encounter a little problem here as I had lined the pan with foil and the cooked rice stuck to the foil, so I ended up with less rice to work with.  My final step was to make the yogurt sauce by mixing Greek yogurt, lemon zest, lemon juice, water, salt, and pepper.  I plated by separating the rice on two plates, adding some of the chicken and veggies, and garnishing with lemon yogurt and parsley.  This was a tasty meal.  The chicken had great flavor, everything was cooked just right, and the lemon yogurt sauce topped it off nicely.  I wasn't sure if I would like this one, but it pleasantly surprised me.  I've really enjoyed getting to try new foods and styles of cooking using Blue Apron.