Cherry Balsamic Chicken
with Almond Couscous & Roasted Asparagus
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 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 unit
Cherry Jam
½ cup
Israeli Couscous
(Contains: Wheat)
5 teaspoon
Balsamic Vinegar
6 ounce
Asparagus
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
teaspoon (tsp)
Black Pepper
5 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
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.
Trim and discard woody bottom ends from asparagus. (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 asparagus for carrots; roast until browned and tender, 10-12 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.
Pour in vinegar, stock concentrate, jam, and ¼ cup water (⅓ 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.
