Yogurt-Marinated Chicken & Garlic Sauce
with a side of Pistachio Couscous & Chili Roasted Carrots
- Milk
- Tree Nuts
- Wheat
If you’ve never tried marinating your meat in yogurt before, prepare to be amazed. Here, the not-so-secret ingredient is a total game changer for tenderizing chicken quickly—plus, it forms a super-flavorful crust in the pan. Juicy and tender, it’s paired with pistachio-studded couscous and chili-roasted carrots, plus a creamy, tangy, garlicky sauce for drizzling over top. Ready to MEAT your match?
Ingredients
1 clove
Garlic
1 unit
Lemon
2 tablespoon
Yogurt
(Contains: Milk)
1 tablespoon
Tunisian Spice Blend
10 ounce
Chicken Cutlets
12 ounce
Carrots
½ ounce
Pistachios
(Contains: Tree Nuts)
¼ ounce
Cilantro
1 teaspoon
Chili Flakes
2 tablespoon
Sour Cream
(Contains: Milk)
2.5 cup
Israeli Couscous
(Contains: Wheat)
1 unit
Chicken Stock Concentrate
Not included in your delivery
5 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Peel and mince garlic. Zest and quarter lemon. • Pat chicken* dry with paper towels. • In a medium bowl, combine Tunisian Spice, half the yogurt, half the garlic, 1 TBSP olive oil, a squeeze of lemon juice, 1 tsp salt, and pepper. (For 4 servings, use 2 TBSP olive oil and 2 tsp salt.) Add chicken and turn to coat. Set aside to marinate.
• Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Roughly chop pistachios. 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.
• While carrots roast, in a small bowl, combine sour cream and remaining yogurt with 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 chicken to pan and cook until browned and cooked through, 6-8 minutes per side. TIP: Cooking over medium heat helps prevent the marinade from burning. 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 chicken crosswise.
• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add pistachios and cook, stirring constantly, until lightly browned, 2-4 minutes. • Add couscous and a pinch of salt; cook, stirring, until toasted, 30 seconds. • Stir in stock concentrate and ¾ cup water (1½ 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 and half the cilantro. Season with salt and pepper.
• Divide chicken, couscous, and carrots between plates. Drizzle chicken with garlic sauce and sprinkle with remaining cilantro and with chili flakes if desired. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique blend of flavors, especially the pistachio couscous and yogurt-marinated chicken 🍗.
- Ease of prep: Some found it quick and easy to make, while others felt it was time-consuming with confusing marinade instructions.
- Suggestions: Consider toasting pistachios on lower heat to avoid burning; add more yogurt for a better marinade and sauce.
- Portions: Several wished for more couscous and carrots; chicken portions were sometimes inconsistent or small.
- Texture: The yogurt marinade made the chicken tender and juicy for most, though a few found it dry.
Reviews from our home cooks
This dish was so so good! Never would have expected yogurt for a marinade or in a sauce!! The couscous was so good! Tangy and creamy, delicious! The carrots had a nice kick to them from the chili flakes which was a nice balance from the sweet/smoky flavor from the sauce and chicken marinade! The chicken was so juicy and flavorful! The Tunisian spice was perfect for this. The yogurt/sour cream/garlic sauce tied the whole thing together. The freshness from the cilantro added a nice touch too. Definitely would get this again if it came around! Yum
Wow! The yogurt marinated chicken and garlic sauce was a true game-changer for my family. We loved the flavors and how easy it was to make! I wish we marinated the chicken a speck longer, but everything came out so delicious! Definitely going to make this one again!!
Nice flavors. Roasting the carrots brought out a nice sweetness, the yogurt marinade added nice flavor, couscous was a nice texture and the lemon was nice. The garlic sauce a nice flavor addition.
Delicious! Loved the lemony couscous. Garlic sauce was sooo good! Spice marinade on the chicken was awesome! The carrots had just enough of a spice kick. Amazing overall dinner that I would definitely make again!
Really liked the lemon couscous, carrots, and the chicken was moist. I marinated it overnight in the yogurt and think that helped. It would be really cool if a marinating disclaimer was on the front of the recipe cards.
Chicken marinade was more of a wet rub, but still delicious. Yogurt sauce was improved with a squeeze of citrus, but very nice. Couscous was not good using instructions, but chicken and carrots were so tasty that I would order this again. Will replace with own rice or egg noodles next time.
Y'all this was EXCELLENT. LOVED IT. I did marinate the chicken overnight though, and with my own greek yogurt (about 1/3C) and minced garlic. So my sauce the next day had more garlic and yogurt in it than the recipe called for but it was all great! Could have licked the plate. Almost did. ALSO I pounded out the chicken cutlets because I've found if they aren't pounded they don't cook up as evenly.
So flavorful. Love the garlic sauce. The yogurt marinade makes the chicken tender and moist. It would be great if you include skinless boneless chicken thighs.
The chicken was so full of flavor! Absolutely loved the yogurt marinade. The couscous was delicious and easy to make as always. We were only provided with 3 measly carrots. At least 5 carrots would have been more sufficient since they tend to shrivel when you cook them.
The roasted carrots were very easy to prepare and turned out incredibly tasty, the toasted pistachio couscous was incredible, and the yogurt marinade on the chicken was a real treat, haven't had chicken that good in a while.
