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Cherry Balsamic Chicken
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Cherry Balsamic Chicken

Cherry Balsamic Chicken

with Almond Couscous & Roasted Carrots

We like to think of chicken as the ultimate blank canvas that can be painted with allllll the flavors. Tonight’s palette: A saucy coating that includes glossy cherry jam and balsamic pan sauce—because why choose one of these ingredients when you can have both? Also on the mood board: a side of almond-studded couscous and roasted carrots. Paint it all together and you have yourself a dinner to Remem-brandt. (See what we did there?)

Calorie Smart
Tree Nuts

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

Total Time35 minutes
Prep Time15 minutes


serving amount

9 ounce


2 unit


1 clove


½ ounce

Sliced Almonds

(Contains Tree Nuts)

2.5 ounce

Israeli Couscous

(Contains Wheat)

12 ounce

Chicken Breasts

5 teaspoon

Balsamic Vinegar

1 unit

Chicken Stock Concentrate

1 unit

Cherry Jam

Not included in your delivery

2 tablespoon


(Contains Milk)

1 tablespoon

Cooking Oil




Nutrition Values

/ per serving
Calories680 kcal
Fat28 g
Saturated Fat10 g
Carbohydrate63 g
Sugar19 g
Dietary Fiber6 g
Protein45 g
Cholesterol150 mg
Sodium410 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 produce. • Peel and 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, 1-2 minutes. • Add garlic, couscous, and a pinch of salt; cook, stirring, 30 seconds. • Stir in ¾ cup water (1½ cups for 4 servings) and cover. Bring to a boil, then cover and reduce heat to low. Cook 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

• While couscous cooks, toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on middle rack until browned and tender, 20-25 minutes.

Cook Chicken

• Meanwhile, pat chicken* dry with paper towels; season generously all over with salt and pepper. • Heat a drizzle of 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 oil in same pan over medium-high heat. Add scallion whites; cook, stirring, 1 minute. • Pour in vinegar, stock concentrate, jam, and ¼ cup water (1⁄3 cup for 4 servings); whisk to combine. Bring to a simmer and cook until thickened, 3-4 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

Finish & Serve

• Fluff couscous with a fork; season with salt and pepper. TIP: For an extra-rich experience, stir in 1 TBSP butter (2 TBSP for 4 servings). • Thinly slice chicken crosswise. • Divide couscous, chicken, and carrots between plates. Top chicken with sauce. Garnish with scallion greens and serve.