Cherry Balsamic Chicken
with Almond Couscous & Roasted Broccoli
- 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 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
1 unit
Cherry Jam
½ cup
Israeli Couscous
(Contains: Wheat)
1 unit
White Balsamic Vinegar
8 ounce
Broccoli
1 unit
Chicken Stock Concentrate
1 clove
Garlic
10 ounce
Chicken Cutlets
9 ounce
Carrot
2 unit
Scallions
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
3 tablespoon (tbsp)
Butter
(Contains: Milk)
5 teaspoon (tsp)
Olive Oil
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 ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
Cut broccoli into bite-size pieces if necessary. (Save carrots for another use.)
• 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.
• 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.
Swap in broccoli for carrots; roast 15-20 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 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 carrots 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 glaze, calling it delicious and flavorful. Some found it too sweet; others wanted more cherry taste.
- Ease of prep: Cooking was generally straightforward, though some struggled with uneven chicken thickness and sauce consistency.
- Suggestions: Consider adding extra herbs or stock to boost couscous flavor. Try caramelizing onions or adding tart cherries to enhance the sauce.
- Portions: Several mentioned wanting more couscous; a few found the chicken portions smaller than expected.
- Vegetables: Some preferred broccoli over carrots; others suggested offering more green vegetable options 🥦.
Reviews from our home cooks
The couscous was so good, but the portions of it were quite small. The chicken was tricky to cook without overdrying it and the sauce came out wayyyy too sweet. When I get something with balsamic I like to have a little kick of the acidity and I think between the cherry jam and the butter it cut basically all the acidity. Overall it was quite tasty just unbalanced.
This was so delicious, especially the cherry balsamic glaze! We added steamed broccoli and ate the carrots uncooked. So good!
I added some of my home frozen tart cherries to add to the sauce. Some dried cherries would have been nice. Overall, too many carrots, would like to be able to add a green veg option. The couscous is not special, it could be varied with orzo, fine couscous, or a swap from couscous to another veg, like sweet potato or something green.
I enjoyed this meal but I wish the chicken was more infused with the sauce flavor. The couscous was bland also. Chicken bullion or something was needed. The garlic wasn't enough. I never love the carrots. They need to be used within a day or they go bad--by which I mean rubbery.
This was very good. I chopped some carrots and put it in the couscous. Added green beans instead as my husband is not a fan of cooked carrots.
I usually do not like cherry but this was really good, all of it!
We got the extra vegetables and reallllly loved how they augmented the meal. In the past when we have gotten double veggies it's too much - but having a *different* veggie to add in really made the meal perfect!
Very tasty as usual, but a healthier carb option would have been much better. So many HelloFresh meals have couscous, which is ok-ish, but why not offer quinoa or whole-wheat pasta??
The chicken was delicious! We had never eaten couscous before and were surprised how good it was!
Amazing flavor. The sauce was amazing. One of my favorite recipes
