Yogurt-Marinated Chicken & Garlic Sauce
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Yogurt-Marinated Chicken & Garlic Sauce

Yogurt-Marinated Chicken & Garlic Sauce

plus Lemony Couscous & Chili-Roasted Carrots

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 lemony couscous and chili-roasted carrots, plus a creamy, tangy, garlicky sauce for drizzling over top. Ready to MEAT your match?

Meal Prep
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

1 clove


1 unit


2 tablespoon


(Contains Milk)

1 tablespoon

Tunisian Spice Blend

10 ounce

Chicken Cutlets

12 ounce


¼ ounce


1 teaspoon

Chili Flakes

2 tablespoon

Sour Cream

(Contains Milk)

2.5 ounce

Israeli Couscous

(Contains Wheat)

1 unit

Chicken Stock Concentrate

Not included in your delivery

5 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories650 kcal
Fat26 g
Saturated Fat8 g
Carbohydrate65 g
Sugar13 g
Dietary Fiber9 g
Protein39 g
Cholesterol130 mg
Sodium1090 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Bowl
Paper Towel
Baking Sheet
Small Bowl
Large Pan
Small pot


Marinate Chicken

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry 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 (you’ll use the rest of the yogurt and garlic later), 1 TBSP olive oil, 1 tsp salt, a squeeze of lemon juice, and pepper. (For 4 servings, use 2 TBSP olive oil and 2 tsp salt.) Add chicken and turn to coat. Set aside to marinate.

Prep & Roast Carrots

• Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. 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.

Make Sauce

• While carrots roast, in a small bowl, combine sour cream and remaining yogurt with remaining garlic to taste. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Cook Chicken

• 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 chicken to a cutting board to rest. Once cool enough to handle, slice crosswise.

Cook Couscous

• 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 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 to taste. Season with salt and pepper.


• Divide chicken, couscous, and carrots between plates. Top chicken with garlic sauce and cilantro; sprinkle with chili flakes if desired. Serve with remaining lemon wedges on the side.