Yogurt-Marinated Chicken with Lemony Couscous and Hot Honey Broccoli

This North African-inspired dish features chicken marinated in yogurt and Tunisian spices, creating a tender, flavorful crust when pan-seared. Served with your choice of lemony couscous or basmati rice, roasted broccoli tossed in hot honey and a tangy garlic sauce, it’s a balanced and exciting meal.

The yogurt marinade not only tenderizes the chicken but also helps form a beautiful golden crust. The broccoli gets a sweet-spicy kick from hot honey, while the garlic sauce adds a creamy finish. Perfect for a weeknight dinner that feels special.

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Ingredients

0.5 ounce Hot HoneyView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

unit BroccoliView 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

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) 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 garlic, half the yogurt, 1 tbsp olive oil, a squeeze of lemon juice, 1 tsp salt and pepper. Pat chicken dry with paper towels. Add to bowl and turn to coat. Set aside to marinate.
3. In a small pot, combine rice, one packet of stock concentrate, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. (If not making rice, skip this step.)
4. While rice cooks, cut broccoli into bite-size pieces. Roughly chop cilantro. Toss broccoli on a baking sheet with a drizzle of olive oil, salt and a pinch of chili flakes. Roast on top rack until browned and tender, 15-20 minutes.
5. While broccoli roasts, 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.
6. Heat a drizzle of olive oil in a large nonstick pan over medium heat. Remove chicken from marinade, allowing excess to drip off; discard marinade. Add chicken to pan and cook until browned and cooked through, 6-8 minutes per side. Transfer to a cutting board to rest; slice crosswise.
7. 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 one packet of stock concentrate and 1 cup water. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered off heat.
8. Drizzle roasted broccoli with hot honey and toss to combine. Fluff rice or couscous with a fork; stir in half the lemon zest. Season with salt and pepper. Divide chicken, broccoli and rice/couscous 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 chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

Can I make this recipe gluten-free?

Absolutely! Substitute the couscous with additional basmati rice or another gluten-free grain. The rest of the ingredients are naturally gluten-free.

How do I store leftovers?

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