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?).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 clove
Garlic
9 ounce
Carrots
2 unit
Scallions
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
Salt
Pepper
5 teaspoon
Olive Oil
3 tablespoon
Butter
(Contains: Milk)
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 🥦.
