with Almond Couscous & Roasted Broccoli
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?)
Allergens
Utensils
Tags
Cherry Jam
1 unit
Israeli Couscous
0.5 cup
Balsamic Vinegar
5 teaspoon
Broccoli
8 ounce
Chicken Stock Concentrate
1 unit
Garlic
1 clove
Chicken Cutlets
12 ounce
Carrots
ounce
Scallions
2 unit
Sliced Almonds
0.5 ounce
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
1.5 tablespoon (tbsp)
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 ½ 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 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 drizzle of olive oil, salt, and pepper.
Roast on middle rack until browned and tender, 20-25 minutes.
Swap in broccoli for carrots. Roast until browned and tender, 15-20 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 ¼ cup water (⅓ 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.
630
kcal
Calories
26
g
Fat
8
g
Saturated Fat
51
g
Carbohydrate
17
g
Sugar
5
g
Dietary Fiber
48
g
Protein
150
mg
Cholesterol
360
mg
Sodium
with Colavita Aged Balsamic Vinegar of Modena, Almond Couscous & Roasted Carrots
