Cherry Balsamic Chicken
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Cherry Balsamic Chicken

Cherry Balsamic Chicken

with Almond Couscous & 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.

Family Friendly
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

9 ounce


2 unit


2 clove


½ ounce


(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


(Contains Milk)

5 teaspoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat38 g
Saturated Fat14 g
Carbohydrate61 g
Sugar23 g
Dietary Fiber5 g
Protein41 g
Cholesterol165 mg
Sodium380 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Baking Sheet
Large Pan
Paper Towel



Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Mince garlic. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.

Make Almond Couscous

Melt 1 TBSP butter in a small pot over medium-high heat. Add almonds; 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) and cover. Bring to a boil, then reduce heat to low. Simmer, covered, until couscous is tender, 6-8 minutes. Drain any excess water from pot, if necessary. Keep covered off heat until ready to serve.

Roast Carrots

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.

Cook Chicken

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.

Make Sauce

Heat a drizzle of olive oil in same pan over medium-high heat. Add scallion whites and cook for 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.

Finish and Serve

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.