Cherry Balsamic Chicken
with Colavita Aged Balsamic Vinegar of Modena, Almond Couscous & Roasted Carrots
- Tree Nuts
- Wheat
- Milk
Over here, we believe chicken is a canvas, and we like to paint it 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 could both? Add to that a side of almond-studded couscous and roasted carrots, and you have yourself a dinner to Remem-brandt (see what we did there?).
Ingredients
9 ounce
Carrots
2 unit
Scallions
1 clove
Garlic
½ ounce
Almonds
(Contains: Tree Nuts)
2.5 cup
Israeli Couscous
(Contains: Wheat)
10 ounce
Chicken Cutlets
5 teaspoon
Balsamic Vinegar
1 unit
Chicken Stock Concentrate
1 unit
Cherry Jam
Not included in your delivery
3 tablespoon
Butter
(Contains: Milk)
5 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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 1⁄2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
• 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 3⁄4 cup water (11⁄2 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.
• 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, 3-5 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 1 minute. • Add Colavita Aged Balsamic Vinegar of Modena, stock concentrate, jam, and 1⁄4 cup water (1⁄3 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the cherry balsamic sauce, calling it "amazing" and "delicious"; some found it mild or wanted more cherry taste.
- Ease of prep: Most found it simple to make, though a few had trouble thickening the sauce without burning.
- Suggestions: Consider sautéing garlic and almonds separately, adding them to couscous after cooking for better texture and flavor 🍲.
- Portions: Some felt servings were small, especially carrots; others wanted more sauce or larger chicken pieces.
- Couscous: Many enjoyed the almond couscous, praising its texture and flavor; a few found it bland or preferred alternatives.
Reviews from our home cooks
We absolutely loved this. I did steam my carrots and also added another green onion to the recipe. I loved the garlic and almonds in the couscous! The Cherry balsamic sauce was divine.
Cherry Balsamic glaze added a gourmet taste to the chicken. Almond couscous was delicious. Need to add this touch whenever I make couscous.
My photo doesn't do this dish justice! The couscous was soft yet firm, and the sauce brought it all together. The chicken, though simply cooked in a pan on the stove, had a crispy outside and juicy inside. I added extra carrots. It was delicious!
This was very tasty, and a nice new way to have a simple chicken dish with a lot of flavor from an easy to make sauce. Love these sides as well but didn't use the almonds as we didn't want crunchy couscous. The couscous is perfect without crunch!
I did one small thing that turned it into a 5-star meal. I sautéed the garlic and almonds, but didn't add them until the couscous was cooked - cooking them with the couscous makes the almonds lose their crunch, and dulls the flavor of both almonds and garlic. In order to add flavor to the couscous I added some chicken broth as opposed to using just water. Try it - I think you'll see what I mean.
The sauce for the chicken is great & it pairs pretty well with the couscous but the side of carrots & couscous is pretty boring all in all & makes this dish overpriced - buying the ingredients in a supermarket would cost the same, if not cheaper
Simple and tasty. What more can I ask for from chicken, couscous, and carrots? WAY too much butter in the couscous, though. I skipped the tablespoon called for AFTER cooking.
This was delicious. I twisted it up a bit and I cut the chicken into bite size pieces and added it into the pan with the glaze and tossed it around. It was so good that way.
So good. The couscous was amazing. I've never had couscous that tasted like this and it was the best I've had and the chicken was super good as well. All the chicken dishes that I've had so far were so good.
I would have done a little less butter in the couscous but it was still good. The sauce on the chicken was perfect!!
