Cherry Balsamic Chicken
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Cherry Balsamic Chicken

Cherry Balsamic Chicken

with Almond Couscous & Roasted Broccoli

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?).

Protein Smart
Tree Nuts

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

Total Time35 minutes
Prep Time15 minutes


serving amount

1 clove


9 ounce


2 unit


½ ounce

Sliced Almonds

(Contains Tree Nuts)

2.5 ounce

Israeli Couscous

(Contains Wheat)

10 ounce

Chicken Cutlets

1 unit

White Balsamic Vinegar

1 unit

Chicken Stock Concentrate

1 unit

Cherry Jam

8 ounce

Broccoli Florets

Not included in your delivery



5 teaspoon

Olive Oil

3 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories700 kcal
Fat38 g
Saturated Fat14 g
Carbohydrate51 g
Sugar15 g
Dietary Fiber5 g
Protein42 g
Cholesterol150 mg
Sodium310 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.


Small pot
Baking Sheet
Large Pan
Paper Towel



• 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.)

Make Almond Couscous

• 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.

Roast Carrots

• 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.

Cook Chicken

• 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.

Make Sauce

• 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.

Finish & Serve

• 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.