with Almond Couscous and Roasted Carrots
Chicken is always a weeknight winner. It’s satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take it to the next level. The kicker this week: a glossy cherry jam and balsamic pan sauce. Sweet and savory is the name of the game, with the sides being no exception. Almond-studded couscous and roasted carrots pair perfectly with the tangy-sweet chicken. Prepare for a flavor explosion.
Allergens
Utensils
Carrots
3 unit
Scallions
2 unit
Garlic
2 clove
Almonds
1 ounce
Israeli Couscous
0.5 cup
Chicken Breast
12 ounce
Balsamic Vinegar
5 teaspoon
Chicken Stock Concentrate
1 unit
Cherry Jam
2 tablespoon
Butter
3 tablespoon
Olive Oil
3 teaspoon
Salt
Pepper
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots into ½-inch-thick pieces on a diagonal. Trim and thinly slice scallions, separating whites from greens. Mince garlic.
In a small, lidded pot, melt 1 TBSP butter over medium-high heat. Add almonds and cook, stirring constantly, until lightly browned, 2-3 minutes. Add garlic, couscous, and a pinch of salt. Cook for 30 seconds. Pour in ¾ cup water (1½ cups for 4 servings), cover, and bring to a boil. Once boiling, reduce heat to low. Simmer, covered, until couscous is tender, 6-8 minutes. Turn off heat; keep covered 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, about 20 minutes.
Pat chicken dry with paper towels; season generously on both sides 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, 5-7 minutes per side. Turn off heat; transfer to a plate.
Heat a drizzle of olive oil in same pan over medium-high heat. Add scallion whites; cook 30 seconds. 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 servings) until melted. Season with salt and pepper.
Stir 1 TBSP butter (2 TBSP for 4 servings) into couscous; season with salt and pepper. Divide couscous, chicken, and carrots between plates. Top chicken with sauce. Garnish with scallion greens and serve.
3347
kJ
Energy (kJ)
800
kcal
Calories
42
g
Fat
15
g
Saturated Fat
62
g
Carbohydrate
23
g
Sugar
7
g
Dietary Fiber
43
g
Protein
165
mg
Cholesterol
390
mg
Sodium
with Colavita Aged Balsamic Vinegar of Modena, Almond Couscous & Roasted Carrots
