Yogurt-Marinated Chicken & Garlic Sauce
with Lemony Couscous, Chili-Roasted Broccoli & Carrot
- Milk
- Wheat
Chicken cutlets marinated in Tunisian spices and yogurt are pan-seared until golden and served over buttery toasted couscous brightened with lemon zest. Chili-roasted broccoli and carrot add caramelized depth, while a creamy garlic-yogurt sauce drizzled over the top brings cool, tangy contrast. Fresh cilantro and a squeeze of lemon finish the dish.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
¾ cup
Pearl Couscous
(Contains: Wheat)
12 ounce
Carrot
1 unit
Chicken Stock Concentrate
1 unit
Lemon
2 tablespoon
Yogurt
(Contains: Milk)
1 unit
Broccoli
12 ounce
Chicken Cutlets
1 teaspoon
Chili Flakes
1 clove
Garlic
¼ ounce
Cilantro
1 tablespoon
Tunisian Spice Blend
Not included in your delivery
4 teaspoon (tsp)
Salt
5 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Peel and mince or grate garlic. Zest and quarter lemon.
In a medium bowl, combine Tunisian Spice Blend, half the yogurt, half the garlic, 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). (You’ll use the rest of the yogurt and garlic later.)
Pat chicken* dry with paper towels. Add to bowl with marinade and turn to coat. Set aside until ready to use in Step 4.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Cut broccoli into bite-sized florets. Roughly chop cilantro.
Toss carrots and broccoli on a baking sheet with a drizzle of olive oil, salt, pepper, and a pinch of chili flakes (for 4 servings, spread carrots and broccoli out across entire sheet).
Roast on top rack until golden brown and tender, 20-25 minutes.
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.
Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat.
Remove chicken from marinade; allow excess to drip off. Add to pan and cook until browned and cooked through, 6-8 minutes per side. TIP: Lower heat if chicken begins to brown too quickly.
Turn off heat; transfer to a cutting board to rest. Once cool enough to handle, slice crosswise.
Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) 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 (2 cups for 4). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes.
Fluff couscous with a fork; stir in lemon zest to taste. Season with salt and pepper.
Divide chicken, couscous, carrots, and broccoli between plates. Top chicken with garlic sauce and cilantro; sprinkle with remaining chili flakes if desired. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The yogurt marinade creates a unique, fragrant flavor that families love, though some found the chicken mild.
- Suggestions: Consider boosting the sauce with extra garlic or spices for deeper flavor.
