Cherry Balsamic Chicken
with Almond Couscous & Roasted Green Beans
- Tree Nuts
- Wheat
- Milk
We like to think of chicken as the ultimate blank canvas that can be painted 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 can have both? Also on the mood board: a side of almond-studded couscous and roasted carrots. Paint it all together and you have yourself a dinner to Remem-brandt. (See what we did there?)
Ingredients
6 ounce
Green Beans
2 unit
Scallions
1 clove
Garlic
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
2.5 ounce
Israeli Couscous
(Contains: Wheat)
10 ounce
Chicken Cutlets
5 teaspoon
Balsamic Vinegar
1 unit
Chicken Stock Concentrate
1 unit
Cherry Jam
9 ounce
Carrots
Not included in your delivery
Butter
(Contains: Milk)
Olive Oil
Salt
Pepper
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 1⁄2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
• Melt 1⁄2 TBSP butter in a small pot over medium-high heat. Add almonds; cook, stirring, until lightly browned, 1-2 minutes. • Add garlic, couscous, and a pinch of salt; cook for 30 seconds. • Stir in 3⁄4 cup water (1 1⁄2 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 drizzle of olive oil, salt, and pepper. • Roast on middle rack until browned and tender, 20-25 minutes.
• While carrots roast, pat chicken dry with paper towels; season generously all over with salt and pepper. • Heat a 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 1⁄4 cup water (1/3 cup for 4 servings); whisk to combine. Bring to a simmer and cook until thickened, 3-4 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
• Fluff couscous with a fork; season with salt and pepper. TIP: For an extra-rich experience, stir in 1 TBSP butter (2 TBSP for 4 servings). • Thinly slice chicken crosswise. • Divide couscous, chicken, and carrots between plates. Top chicken with sauce. Garnish with scallion greens and serve.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The balsamic vinegar surprisingly enhanced the chicken, though some found the cherry sauce overly sweet.
- Suggestions: Consider adjusting almond cooking time to prevent overcooking, and reduce sweetness in the sauce if desired.
- Sides: The couscous was a hit, with one customer calling it "delicious" and another becoming "obsessed" 🎉.
