Name:

HF Yogurt-Marinated Chicken w/garlic sauce

Description

Plus lemony Couscous & Chili-Rosted Carrots

Serves 2 or 4

Prep time 10 minutes

Cook time 35 minutes

Ingredients
1 clove garlic (2 for 4 servings)
1 lemon
2 TBSP plain yogurt (4 TBSP for 4)
1 TBSP Tunisian Spice Blend (2 for 4)
10 oz chicken cutlets (20 oz for 4)
12 oz carrots (24 for 4)
1/4 oz Cilantro
1 tsp chili flakes
2 TBSP sour cream (4 for 4)
2.5 oz couscous (5 oz for 4)
1 tsp chicken stock (2 tsp for 4)

Instructions
1. Marinate Chicken
Adjust rack to top postion and preheat overn to 425 degres. 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, 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.
2. Prep & Roast Carrots
Trim, peel, and cut carrots on a diagonal into 1/2 inch thick pieces. Roughly cut 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.
3. Make sauce
While carrots roast, in a small bowl, combine sour cream and remaing yougurt with remaining garlic to taste. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
4. Cook Chicken
Heat a drizzle of oilve oil in a large perferably nonstick pan over medium heat.
Remove chicken from marinade, allow excess to drip off. Add chicken to pan and cook unitl browned and cooked through 6-8 minutes per side.
Turn off heat: transfer chicken to a cutting board to rest. Once cool enought to handle, slice crosswise.
5. Cook Couscous
Meanwhile, melt 1 TBSP butter (2 TBSP for 4) in a small pot over medium-high heat. Add couscous and a pinch of satl: cook, stirring, unitl toasted.
Stir in stock concentrate and 3/4 cup water (1 1/2 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.
6. Serve
Divide chicken, couscous, and carrots between plates. Top chicken with garlic sauce and ilantro; sprinkle with chili flakes if desired. Serve with remainig lemon wedges on the side.

Length

45

Calories

650

Servings

2

Date Created

Created By

Jade Smidt

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