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

Discover the magic of yogurt-marinated chicken! The yogurt tenderizes the meat quickly and creates a beautifully browned crust when cooked. This dish pairs the succulent chicken with fluffy lemony couscous and sweet, spicy chili-roasted carrots. A tangy garlic sauce drizzled on top brings everything together for a meal that’s both comforting and exciting.

Perfect for a weeknight dinner that feels special, this recipe uses simple ingredients to deliver big flavors. The combination of textures and tastes-creamy, tangy, spicy and fresh-will make it a new favorite.

Log in to save recipes and build weekly shopping lists.

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

What can I substitute for Tunisian spice blend?

You can use a mix of ground cumin, coriander, caraway and a pinch of cayenne or paprika as a substitute.

Can I prepare any components ahead of time?

Yes, you can marinate the chicken and make the garlic sauce up to a day in advance. Store them covered in the refrigerator.