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

If you’ve never marinated chicken in yogurt, you’re in for a treat. The yogurt tenderizes the meat quickly and creates a beautifully browned crust when pan-seared. This recipe pairs that succulent chicken with lemony couscous and chili-roasted carrots for a balanced, flavorful meal.

A creamy, tangy garlic sauce drizzled over the top ties everything together. It’s an easy, impressive dinner that’s perfect for any night of the week.

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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

1.5 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. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Peel and mince garlic. Zest and quarter lemon. Pat chicken dry with paper towels. In a medium bowl, combine Tunisian Spice, half the yogurt, half the garlic, 1 TBSP olive oil, 1 tsp salt, a squeeze of lemon juice and pepper. Add chicken and turn to coat. Set aside to marinate until step 4.
2. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Roughly chop cilantro. Toss carrots on a baking sheet 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.
3. While carrots roast, in a small bowl, combine sour cream, remaining yogurt and remaining garlic to taste. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
4. Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat. Remove chicken from marinade; allow excess to drip off. Add chicken to pan and cook until browned and cooked through, 6-8 minutes per side. Lower heat if chicken browns too quickly. Transfer chicken to a cutting board to rest; slice crosswise.
5. Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add couscous and a pinch of salt; cook, stirring, until toasted, 30 seconds. Stir in 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; stir in lemon zest to taste. Season with salt and pepper.
6. Divide chicken, couscous and carrots between plates. Top chicken with garlic sauce and cilantro; sprinkle with 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. It may be thicker, so you can thin the sauce with a little more water.

What can I substitute for Tunisian spice blend?

You can use a mix of cumin, coriander, paprika and a pinch of cinnamon or cayenne.

Can I make this dish ahead of time?

The chicken can be marinated up to 24 hours in advance. Cook and assemble just before serving for best texture.