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.
Reviews from our home cooks
I wasn't sure about the cherry balsamic sauce, as I've always felt fruit was something that you ate as a snack or part of a dessert, but I was happily surprised that it turned out delicious! The Almond couscous was good, however, I think I toasted the almonds a little too much and so it tasted burnt, but was still good. I've always had a hard time making chicken, usually it would be dry, but for this recipe the chicken wasn't dry at all, it was very juicy!
The couscous rocked my world and was the absolute standout for this dish. The chicken cooked perfectly according to the menu card and the cherry balsamic sauce was a really nice touch. This was a really balanced, delicious dinner. Love brussels sprouts but I'm dreaming of the couscous though...
The cherry jam mixed with the balsamic was amazing. It cut most of the vinegar's kick and the jam's sourness to leave only pure flavor goodness. The couscous were also fantastic and the sauce worked really well on all the food, not just the chicken.
Pleasantly surprised by this one. Good quality chicken cooked up tender and juicy - and the sauce was a perfect pairing. Yummy. The almond couscous is one of my favorite sides. Love the butter and garlic flavors. Wish the portion size was better.
I gave this dish two stars not because of its flavor, but because Hello Fresh didn't send enough ingredient portions. Chicken breasts were too small (my husband ate two of them out of the four). Brussels sprout portion was quickly eaten by three people (supposed to feed four). I will say the couscous was delicious with the almonds. However, it burned to the pan with just using butter. Recipe could of said to add a 1/4 cup of water, or something like that. We did enjoy the sweet sauce for the chicken.
All the flavors compliment each other. First time making couscous, liked the nutty and garlic flavor. The sweet and tangy glaze over chicken went well the roasted Brussel sprouts and couscous.
The Cherry Balsamic sauce was a little tart but still tasty. Loved the almond couscous and the roasted Brussels sprouts were a nice change as the vegetable side.
We wouldn't have thought of the combination of cherry jam and balsamic vinaigrette. Enjoyed it a lot; the process of cooking the meal together; the clean up was quick. This was one of the 1st ones which we tried and we overcooked the chicken a bit. There were no ingredients which we didn't like even though I don't prefer balsamic as a rule.
While the chicken with cherry jam was amazing, the Brussel sprouts needed a little more. I googled recipes for roasted brussel sprouts and added balsamic, honey, dried cherries and parm. Soooo much better than plain sprouts. I didn't make the couscous.
This was delicious (especially the cherry balsamic sauce). I haven't quite gotten the hang of how to cook the couscous yet! The first day it came out too wet and the second day I cooked it, it all clumped together!
