Yogurt-Marinated Chicken & Garlic Sauce
plus Lemony Couscous & Chili-Roasted Green Beans
- 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
1.5 tablespoon
Sour Cream
(Contains: Milk)
6 ounce
Green Beans
¾ cup
Israeli Couscous
(Contains: Wheat)
ounce
Carrot
1 unit
Chicken Stock Concentrate
1 unit
Lemon
2 tablespoon
Yogurt
(Contains: Milk)
1 clove
Garlic
12 ounce
Chicken Cutlets
1 teaspoon
Chili Flakes
¼ ounce
Cilantro
1 tablespoon
Tunisian Spice Blend
Not included in your delivery
4 teaspoon (tsp)
Salt
5 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
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.
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, 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Customers loved the tender, flavorful chicken with a perfect balance of heat and garlic sauce 🍗.
- Ease of prep: Some were unfamiliar with couscous but found it delicious and easy to prepare.
- Suggestions: Consider reducing salt in the marinade; some found it too salty. Try thinning the marinade with extra yogurt.
- Vegetable options: While most enjoyed the dish, a few suggested varying the vegetables beyond carrots for variety.
