Yogurt-Marinated Chicken with Lemony Couscous and Chili-Roasted Carrots

If you’ve never marinated chicken in yogurt, get ready for a game-changer. The yogurt tenderizes the meat quickly while creating a beautifully browned crust when cooked. This dish pairs that succulent chicken with bright lemony couscous and sweet, spicy chili-roasted carrots.

A creamy, tangy garlic sauce ties everything together, adding a cool contrast to the warm spices. It’s a balanced, flavorful meal that comes together in under an hour-perfect for a satisfying weeknight dinner.

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2.5 ounce Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack in top position. Wash and dry all produce. Peel and mince garlic. Zest the lemon, then cut it into quarters. Pat chicken cutlets dry with paper towels.
2. In a medium bowl, combine Tunisian Spice Blend, half of the yogurt, half of the minced garlic, 1 tablespoon olive oil, 1 teaspoon salt, a squeeze of lemon juice and pepper. Add chicken and turn to coat evenly. Set aside to marinate while you prepare the vegetables.
3. Trim, peel and cut carrots diagonally into ½-inch-thick pieces. Roughly chop cilantro. On a baking sheet, toss carrots with a drizzle of olive oil, salt and a pinch of chili flakes. Roast on top rack until golden brown and tender, 20-25 minutes.
4. While carrots roast, make the garlic sauce: In a small bowl, combine sour cream, remaining yogurt and remaining minced garlic to taste. Season with salt and pepper. Stir in water, 1 teaspoon at a time, until the sauce reaches a drizzling consistency.
5. Heat a drizzle of olive oil in a large nonstick pan over medium heat. Remove chicken from marinade, letting excess drip off. Add chicken to pan and cook until browned and cooked through, 6-8 minutes per side. (If chicken browns too quickly, reduce heat.) Transfer chicken to a cutting board to rest, then slice crosswise.
6. Meanwhile, melt 1 tablespoon butter in a small pot over medium-high heat. Add Israeli couscous and a pinch of salt; cook, stirring, until toasted, about 30 seconds. Stir in chicken stock concentrate and ¾ cup water. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Fluff with a fork and stir in lemon zest to taste. Season with salt and pepper.
7. Divide chicken, couscous and roasted carrots among plates. Top chicken with garlic sauce and chopped cilantro. Sprinkle with additional chili flakes if desired. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt works well and will still tenderize the chicken. It may be thicker, so you can thin the marinade with a little water if needed.

What can I substitute for Tunisian Spice Blend?

You can use a mix of ground cumin, coriander and a pinch of cayenne or paprika to mimic the warm, slightly spicy flavor.

Can I make this dish ahead of time?

The chicken can be marinated up to 24 hours in advance. Cooked components are best enjoyed fresh, but leftovers can be stored in the fridge for up to 3 days.