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

Yogurt is a secret weapon for tenderizing chicken quickly while creating a beautifully flavorful crust. In this recipe, chicken cutlets are marinated in a spiced yogurt mixture, then pan-seared until golden and juicy. The result is incredibly tender meat with a rich, aromatic exterior.

Serve the chicken over fluffy lemony couscous alongside chili-roasted carrots and drizzle everything with a creamy garlic sauce. It’s a complete meal that’s both vibrant and satisfying, perfect for a weeknight dinner that feels special.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView 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

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black 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.
2. In a medium bowl, combine Tunisian Spice Blend, half the yogurt, half the garlic, 1 TBSP olive oil, 1 tsp salt, a squeeze of lemon juice and pepper. Pat chicken dry with paper towels; add to bowl and turn to coat. Set aside.
3. 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.
4. 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.
5. Heat a drizzle of olive oil in a large nonstick pan over medium heat. Remove chicken from marinade, letting excess drip off. Add to pan and cook until browned and cooked through, 6-8 minutes per side. Transfer to a cutting board to rest; slice crosswise.
6. 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 1 cup water. Bring to a boil, cover, reduce heat to low and cook until tender, 6-8 minutes. Fluff with a fork; stir in lemon zest to taste. Season with salt and pepper.
7. Divide chicken, couscous and carrots between plates. Top chicken with garlic sauce and cilantro; sprinkle with remaining chili flakes if desired. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt works well and will still tenderize the chicken. You may need to add a splash of water to thin the marinade slightly.

What can I substitute for Israeli couscous?

You can use regular couscous, quinoa or orzo. Adjust cooking time according to package directions.

Can I make this dish ahead of time?

The chicken and sauce can be prepared a day in advance. Reheat gently and assemble with freshly cooked couscous and roasted carrots.