Here are few more notes about this recipe:

• If you thought this marinade looked familiar, you’re right! It’s very similar to the creamy cucumber sauce we made last month. The leftover sauce can be used in a million different ways – as a veggie or chip dip, on top of almost any kind of meat, as a Ranch dressing replacement, or as a sandwich spread.
• Speaking of sandwiches, shred leftover chicken onto a wrap or pita bread with lettuce, olives, onions, tomatoes, and a dollop of yogurt sauce for a gyro-inspired sandwich!
• You can also swap the couscous out for quinoa, rice, roasted potatoes, or whatever floats your boat!
• The sauce will last 3-4 days in the refrigerator. Don’t worry if some liquid separates when you retrieve it – just pour it off, or mix it back into the yogurt.
• Instead of baking, you can grill this chicken too. However, since most of us don’t exactly have a propane grill chilling at our tiny apartments, I figured that baking is probably the best method.
• Roasted tomatoes, peppers, and onions would taste amazing as a side dish to this meal. Toss wedged tomatoes and onions with slices of bell pepper in olive oil, salt, and pepper, and roast at 425 degrees Fahrenheit for 30-40 minutes. Be sure to dunk the veggies in yogurt sauce, too!

What Do You Think?

Are you a fan of Greek flavors? What about yogurt-based sauces and marinades? Have you seen a variation of this recipe before? What other foods would you like so see a recipe for? Do you have any college kitchen troubles that you’d like to see addressed?

Leave a comment and let us know!