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Cherry Balsamic Chicken

Cherry Balsamic Chicken

with Almond Couscous & Roasted Carrots

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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?)

Tags:Calorie Smart
Allergens:Tree NutsWheatMilk

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

Total Time35 minutes
Prep Time15 minutes
Cooking difficultyHard
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

9 ounce

Carrots

2 unit

Scallions

1 clove

Garlic

½ ounce

Sliced Almonds

(ContainsTree Nuts)

2.5 ounce

Israeli Couscous

(ContainsWheat)

12 ounce

Chicken Breasts

5 teaspoon

Balsamic Vinegar

1 unit

Chicken Stock Concentrate

1 unit

Cherry Jam

Not included in your delivery

2 tablespoon

Butter

(ContainsMilk)

1 tablespoon

Cooking Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Small pot
Baking Sheet
Large Pan
Paper Towel
Whisk
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• 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.