Yogurt-Marinated Tunisian Spiced Chicken with Lemony Couscous and Hot Honey Broccoli

This dish brings together tender, yogurt-marinated chicken with warm Tunisian spices, served alongside lemony couscous (or rice) and roasted broccoli drizzled with hot honey. A creamy garlic sauce adds a tangy finish that ties everything together.

The yogurt marinade not only infuses the chicken with flavor but also helps create a beautifully browned crust when pan-seared. Whether you choose couscous or rice, this meal is satisfying and full of vibrant tastes.

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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

8 ounce Green BeansView 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 (2 TBSP olive oil, a big squeeze of lemon juice and 2 tsp salt for 4 servings). Pat chicken dry with paper towels. Add to bowl with marinade and turn to coat. Set aside to marinate until ready to use in Step 5.
3. In a small pot, combine rice, one packet of stock concentrate, ¾ cup water and a pinch of salt (two packets of stock concentrate and 1½ cups water for 4 servings). 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 (if making), cut broccoli into bite-size pieces if necessary. 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, preferably nonstick, pan over medium heat. Remove chicken from marinade, allowing excess to drip off; discard excess marinade. Add chicken to pan and cook until browned and cooked through, 6-8 minutes per side. Lower heat if chicken begins to brown too quickly. Turn off heat; transfer chicken to a cutting board to rest. Once cool enough to handle, slice crosswise.
7. Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot (second small pot if you’re also making rice) 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 (two packets of stock concentrate and 2 cups water for 4). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.
8. Drizzle roasted broccoli with hot honey and carefully toss to combine on baking sheet. For Rice: Fluff rice with a fork; stir in half the lemon zest. Season with salt and pepper. For Couscous: Fluff couscous with a fork; stir in half the lemon zest. Season with salt and pepper. Divide chicken, hot honey broccoli and your choice of lemony rice and/or lemony couscous between plates. Top chicken with garlic sauce and cilantro; sprinkle with remaining chili flakes if desired. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt works well and will be slightly thicker. You may need to add a little water to thin the marinade if needed.

Can I make this dish dairy-free?

You can substitute the yogurt with a dairy-free yogurt (like coconut or almond) and use a dairy-free sour cream alternative. The garlic sauce can be made with a dairy-free yogurt and sour cream.

What can I substitute for Tunisian spice blend?

If you don’t have Tunisian spice blend, you can make a mix of cumin, coriander, caraway and a pinch of chili flakes.