Yogurt-Marinated Chicken & Garlic Sauce
plus Lemony Couscous & Chili-Roasted Asparagus
- Milk
- 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 lemony 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
¼ ounce
Cilantro
1 teaspoon
Chili Flakes
1.5 tablespoon
Sour Cream
(Contains: Milk)
2.5 ounce
Israeli Couscous
(Contains: Wheat)
1 unit
Chicken Stock Concentrate
6 ounce
Asparagus
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 produce. • Peel and mince garlic. Zest and quarter lemon. • In a medium bowl, combine Tunisian Spice Blend, 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.) • 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. 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.
Trim and discard woody bottom ends from asparagus. Swap in asparagus for carrots. Roast until lightly browned and tender, 10-12 minutes. (Save carrots for another use.)
• 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 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 remaining chili flakes if desired. Serve with remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165º.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The yogurt marinade and Tunisian spice blend produced juicy, flavorful chicken that impressed even skeptical eaters. The garlic sauce was a standout, and the lemony couscous rounded out the dish nicely.
- Ease of prep: Quick and easy to pull together, though thin cutlets cook faster than the stated time — lower the heat if they start browning too quickly.
- Suggestions: Add chili flakes to the couscous while toasting for extra depth, as lemon zest alone can be mild. If the yogurt amount feels too small for a proper marinade, stir in a spoonful of sour cream to reach the right consistency.
- Leftovers: No substantive leftover feedback from reviewers.
Reviews from our home cooks
Delicious! The amount of yogurt wasn't enough to make it a marinade like it was in the picture. I added in some sour cream from the fridge to get it to the right consistency. One of the carrots was bad, and the asparagus wasn't very fresh. I had to snap the asparagus about halfway up the stalks, that's how much they lacked freshness.
There was nothing that we did not like about this meal. Hands down one of the best meals we have tried. We would order over and over again. Thank you.
This was easy and quick to make and it was amazing!
Added chili flakes to couscous while toasting them to give it flavor. Lemon isn't enough to flavor couscous.
Delicious but didn't know that I was supposed to roast the asparagus-I was confused since I added it on.
Cooking times were too long for chicken since the cutlets were very thin which I like
As usual water and salt amount issues. Too much salt in marinade and too much water in couscous. Not enough asparagus sent for two. Loved the yogurt sauce.
Too much butter for cous cous. Meat marinade was good!
