Hands-On Time
10 Mins
Total Time
50 Mins
Yield
Serves 4
Yunhee Kim

How to Make It

Step 1

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.

Step 2

Meanwhile, cook the couscous according to the package directions.

Step 3

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

Chef's Notes

 

Ratings & Reviews

/5
Reviews
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