Rating: 3.5 stars
46 Ratings
  • 5 star values: 12
  • 4 star values: 14
  • 3 star values: 6
  • 2 star values: 9
  • 1 star values: 5
Dawn Perry

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Credit: Yunhee Kim

Recipe Summary

hands-on:
10 mins
total:
50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425° F. On a rimmed baking sheet, toss the chicken with the cumin, paprika, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. On a second rimmed baking sheet, toss the beets with the remaining 2 tablespoons of oil and ¼ teaspoon each salt and pepper. Roast, tossing the beets once, until the beets are tender and the chicken is cooked through, 30 to 35 minutes.

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  • Meanwhile, cook the couscous according to the package directions.

  • In a small bowl, whisk together the yogurt, lime juice, and cilantro. Serve the chicken with the couscous, beets, yogurt sauce, and lime wedges.

Nutrition Facts

612 calories; fat 23g; saturated fat 5g; cholesterol 131mg; sodium 638mg; protein 48g; carbohydrates 53g; sugars 14g; fiber 7g; iron 4mg; calcium 139mg.
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