Cherry Balsamic Chicken
with Almond Couscous & Roasted Brussels Sprouts
- Wheat
- Tree Nuts
- 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 have both? Add to that a side of almond-studded couscous and roasted Brussels sprouts, and you have yourself a dinner to Remem-brandt (see what we did there?).
Ingredients
1 unit
Cherry Jam
½ cup
Israeli Couscous
(Contains: Wheat)
5 teaspoon
Balsamic Vinegar
8 ounce
Brussels Sprouts
1 unit
Chicken Stock Concentrate
1 clove
Garlic
10 ounce
Chicken Cutlets
2 unit
Scallions
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
3 tablespoon (tbsp)
Butter
(Contains: Milk)
5 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince garlic. Trim and halve Brussels sprouts lengthwise. 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 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.
• Toss Brussels sprouts on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and tender, 15-20 minutes.
• While Brussels sprouts 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. • 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, 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 Brussels sprouts between plates. Top chicken with sauce. Garnish with scallion greens and serve.
Chicken is fully cooked when internal temperature reaches 165º.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the cherry balsamic sauce, calling it "delicious" and "special," though some found it too vinegary or sweet 🍒.
- Ease of prep: Several noted it was quick and easy to make, but a few found coordinating multiple components challenging.
- Suggestions: Consider adding more seasoning to the Brussels sprouts; some found roasting made them dry or tough.
- Portions: Some felt the chicken pieces were small or unevenly sized; several wished for more Brussels sprouts.
- Couscous: Many enjoyed the almond couscous, but a few found it bland or had trouble cooking it properly.
