Yogurt-Marinated Tunisian Chicken
with Lemony Rice OR Lemony Couscous
Now with more chicken and couscous! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.
For this recipe, we're sending both couscous and rice (as a gluten-free option) so you can customize for your household's dietary needs! Here, you'll marinate chicken in yogurt, which tenderizes the meat quickly plus forms a super-flavorful crust in the pan. The chicken is paired with lemony couscous and/or basmati rice, hot honey roasted broccoli, and a creamy, tangy garlic sauce for drizzling.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 clove
Garlic
1 unit
Lemon
1 tablespoon
Tunisian Spice Blend
4 tablespoon
Yogurt
(Contains: Milk)
1 unit
Broccoli
¼ ounce
Cilantro
1 teaspoon
Chili Flakes
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ ounce
Hot Honey
12 ounce
Chicken Cutlets
2 unit
Chicken Stock Concentrate
½ cup
Basmati Rice
¾ cup
Israeli Couscous
(Contains: Wheat)
Not included in your delivery
Salt
Pepper
Olive Oil
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 garlic, half the yogurt, 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). • Pat chicken dry with paper towels. Add to bowl with marinade and turn to coat. • Set aside to marinate until ready to use in Step 5.
• In a small pot, combine rice, one packet of stock concentrate, 3⁄4 cup water, and a pinch of salt (two packets of stock concentrate and 1 1⁄2 cups water for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. TIP: If not making rice, skip this step! • Keep covered off heat until ready to serve.
• While rice cooks (if making), cut broccoli into bite-size pieces if necessary. Roughly chop cilantro. • Toss broccoli on a baking sheet with a drizzle of olive oil, salt, and a pinch of chili flakes. Roast on top rack until browned and tender, 15-20 minutes.
• While broccoli roasts, 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, allowing excess to drip off; discard excess marinade. Add chicken 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 chicken to a cutting board to rest. Once cool enough to handle, slice crosswise.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot (second small pot if you’re also making rice) over medium-high heat. Add couscous and a pinch of salt; cook, stirring, until toasted, 30 seconds. • Stir in one packet of stock concentrate and 1 cup water(two packets of stock concentrate and 2 cups water for 4). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat until ready to serve.
• Drizzle roasted broccoli with hot honey and carefully toss to combine on baking sheet. • For Rice: Fluff rice with a fork; stir in half the lemon zest. Season with salt and pepper. • For Couscous: Fluff couscous with a fork; stir in half the lemon zest. Season with salt and pepper. • Divide chicken, hot honey broccoli, and your choice of lemony rice and/or lemony couscous between plates. Top chicken with garlic sauce and cilantro; sprinkle with remaining chili flakes if desired. Serve with any remaining lemon wedges on the side.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the Tunisian spice blend and yogurt marinade, though some found the chicken needed more time to absorb flavors.
- Ease of prep: While some found it straightforward, others felt it was time-consuming with many steps and dishes to manage.
- Suggestions: Consider marinating the chicken longer for deeper flavor. Try covering or pounding the chicken to prevent burning while cooking through.
- Portions: Several wished for more sauce; consider doubling the garlic sauce recipe for extra drizzling.
- Sides: The hot honey roasted broccoli was a delightful surprise 🍲. Many preferred the lemony couscous over rice.
