Ingredients

Ingredients

• 3/4 lb Boneless, Skinless Chicken Thighs
• 1/2 c Plain Greek Yogurt
• 1 c Yellow Couscous
• 1 Pink Lemon
• 1 Collard Greens
• 6 oz Carrots
• 2 Garlic
• 1 Shallot
• 1 tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)

Instructions

Instructions

1

Prepare the ingredients & make the lemon yogurt:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Peel the shallot and quarter lengthwise. Peel and roughly chop the garlic. Remove and discard the stems of the collard greens; roughly chop the leaves. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. In a bowl, combine the yogurt, the juice of 2 lemon wedges, and a drizzle of olive oil. Season with salt and pepper to taste.

2

Roast the vegetables:

Line a sheet pan with aluminum foil. Place the carrot pieces and quartered shallot on the foil. Drizzle with olive oil and season with half the za’atar seasoning; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3

Cook the chicken:

While the vegetables roast, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the remaining za’atar seasoning. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with aluminum foil to keep warm.

4

Cook the couscous:

While the chicken cooks, in a medium pot, combine the couscous and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and turn off the heat. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Season with salt and pepper to taste.

5

Cook the collard greens:

To the pan of reserved fond, add the chopped garlic and collard greens; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the collard greens are wilted and most of the water has cooked off. Turn off the heat.

6

Finish the couscous & serve your dish:

To the pot of cooked couscous, add the cooked collard greens, roasted vegetables, lemon zest, the juice of the remaining lemon wedges, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Serve the cooked chicken over the finished couscous. Garnish with the yogurt sauce. Serve any remaining yogurt sauce on the side. Enjoy!