Yogurt-Marinated Grilled Chicken

If I wasn’t around, I’m fairly certain my family would eat chicken and rice for dinner every single night of the week. Actually, growing up that’s exactly just what we ate, chicken and rice. Total comfort food, yes, but even the most comforting of meals can get old after a while. Challenged to come up with a twist on this classic combination, I decided to add a Middle Eastern twist to some of our favorite things: chicken, couscous, Old El Paso tortillas (the fun soft Stand ‘n Stuff ones!), goat cheese and protein-packed Yoplait Greek yogurt.

The resulting dish was so easy to make, and my family LOVED it. It’s spicy enough for adults to enjoy, but not too spicy that your kids will not eat it. And if you’re worried about the spice level, you can always reduce the amount of cayenne pepper and chili flakes. Problem solved.

To start, let’s marinate some chicken. Gather up your ingredients for the marinade. (See exact ingredient list below for details!) 

Mix them all up together.

Add the chicken and give everything a good toss. Cover and place in the fridge for one hour or overnight.

Grill the chicken until cooked through and lightly charred.

Slice or shred the chicken and stuff into Old El Paso Stand ‘N Stuff Tortillas with a little couscous. Then top with goat cheese, pistachios and pomegranate arils.

Serve warm, and get ready to dish up seconds. I promise, the whole family will love these!