with Almond Couscous & Roasted Green Beans
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?).
Allergens
Utensils
Tags
Cherry Jam
1 unit
Green Beans
6 ounce
Israeli Couscous
0.5 cup
Balsamic Vinegar
5 teaspoon
Chicken Stock Concentrate
1 unit
Garlic
1 clove
Chicken Cutlets
10 ounce
Carrots
ounce
Scallions
2 unit
Sliced Almonds
0.5 ounce
Black Pepper
teaspoon (tsp)
Butter
3 tablespoon (tbsp)
Salt
teaspoon (tsp)
Olive Oil
5 teaspoon (tsp)
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.
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.
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.
700
kcal
Calories
38
g
Fat
14
g
Saturated Fat
48
g
Carbohydrate
17
g
Sugar
4
g
Dietary Fiber
40
g
Protein
150
mg
Cholesterol
310
mg
Sodium
with Colavita Aged Balsamic Vinegar of Modena, Almond Couscous & Roasted Carrots
