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

Discover the magic of yogurt-marinated chicken-a simple technique that tenderizes the meat and creates a beautifully golden, flavorful crust. This dish pairs succulent chicken with bright lemony couscous and sweet carrots roasted with a hint of chili heat. A creamy garlic sauce ties everything together for a satisfying meal that’s both easy and impressive.

Perfect for a weeknight dinner, this recipe uses everyday ingredients to deliver big flavor. The yogurt marinade works quickly, so you can have a restaurant-quality meal on the table in just over half an hour.

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Ingredients

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil. In a small bowl, combine yogurt, half the Tunisian spice blend and a pinch of salt. Add chicken cutlets and toss to coat. Set aside to marinate.
2. Peel and slice carrots into ½-inch thick rounds. Toss with 1 tbsp olive oil, chili flakes and a pinch of salt. Spread on one side of the baking sheet. Roast for 10 minutes.
3. Meanwhile, in a small saucepan, bring ¾ cup water and chicken stock concentrate to a boil. Stir in Israeli couscous, reduce heat to low, cover and simmer for 8-10 minutes until tender. Drain any excess water.
4. While couscous cooks, zest and juice half the lemon. In a small bowl, mix sour cream, half the lemon juice and a pinch of salt to make the garlic sauce. Set aside.
5. Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat. Add marinated chicken and cook 3-4 minutes per side until golden and cooked through (internal temp 165°F). Remove and let rest.
6. Fluff couscous with a fork. Stir in lemon zest, remaining lemon juice, butter and chopped cilantro. Season with salt and pepper.
7. Slice chicken. Serve over lemony couscous with chili-roasted carrots. Drizzle garlic sauce over chicken and garnish with additional cilantro.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times may vary. Israeli couscous is larger and chewier; regular couscous cooks in about 5 minutes. Adjust liquid accordingly.

Can I substitute the chicken with another protein?

Absolutely. This yogurt marinade works well with pork chops, shrimp or firm tofu. Adjust cooking times as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.