Cherry Balsamic Chicken
with Almond Couscous and Roasted Carrots
Chicken is always a weeknight winner. It’s satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take it to the next level. The kicker this week: a glossy cherry jam and balsamic pan sauce. Sweet and savory is the name of the game, with the sides being no exception. Almond-studded couscous and roasted carrots pair perfectly with the tangy-sweet chicken. Prepare for a flavor explosion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9 unit
Carrots
2 unit
Scallions
2 clove
Garlic
1 ounce
Almonds
(Contains Tree Nuts)
½ cup
Israeli Couscous
(Contains Wheat)
12 ounce
Chicken Breasts
5 teaspoon
Balsamic Vinegar
1 unit
Chicken Stock Concentrate
2 tablespoon
Cherry Jam
Not included in your delivery
3 tablespoon
Butter
(Contains Milk)
5 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots into ½-inch-thick pieces on a diagonal. Trim and thinly slice scallions, separating whites from greens. Mince garlic.
In a small, lidded pot, melt 1 TBSP butter over medium-high heat. Add almonds and cook, stirring, until lightly browned, 2-3 minutes. Add garlic, couscous, and a pinch of salt. Cook for 30 seconds; stir in ¾ cup water (1½ cups for 4 servings), cover, and bring to a boil. Once boiling, reduce heat to low. Simmer, covered, until couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.
Meanwhile, toss carrots on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.
While carrots roast, pat chicken dry with paper towels; season generously all over with salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a cutting board to rest.
Heat a drizzle of olive oil in same pan over medium-high heat. Add scallion whites and cook for 30 seconds to 1 minute. Pour in vinegar, stock concentrate, jam, and ¼ cup water (⅓ cup for 4 servings); whisk to combine. Bring to a simmer and cook until thickened, 1-2 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
Stir 1 TBSP butter (2 TBSP for 4 servings) into pot with couscous; season with salt and pepper. Thinly slice chicken crosswise. Divide couscous, chicken, and carrots between plates. Top chicken with sauce. Garnish with scallion greens and serve.
