Balsamic Cherry Chicken with Almond Couscous and Roasted Carrots

Chicken cutlets are a blank canvas for bold flavors and this recipe paints them with a glossy, sweet-tart cherry balsamic sauce. The combination of cherry jam and balsamic vinegar creates a rich, tangy glaze that coats each piece of chicken beautifully. Paired with fluffy Israeli couscous tossed with toasted sliced almonds and tender roasted carrots, this meal is a balanced, satisfying dinner that comes together quickly.

Perfect for busy weeknights, this dish uses simple ingredients and straightforward techniques to deliver restaurant-quality results. The carrots roast while you cook the chicken and couscous, so everything finishes at the same time. Serve it all on one plate for a colorful, hearty meal that will become a regular in your rotation.

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Ingredients

1 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Peel and slice the carrots into ½-inch thick rounds. Trim and thinly slice the scallions, separating white and green parts. Mince the garlic clove.
3. Toss the carrot slices with 1 tablespoon olive oil, salt and pepper. Spread in a single layer on the prepared baking sheet. Roast until tender and lightly browned, about 15-20 minutes, flipping halfway through.
4. Meanwhile, in a small saucepan, bring 1 cup of water to a boil. Add the Israeli couscous and a pinch of salt. Reduce heat to low, cover and simmer until tender, about 8-10 minutes. Drain any excess water if needed.
5. While the couscous cooks, pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
6. Reduce the heat to medium. Add the remaining 1 tablespoon butter to the skillet. Add the white parts of the scallions and the minced garlic; cook for 30 seconds until fragrant.
7. Stir in the cherry jam, balsamic vinegar, chicken stock concentrate and ¼ cup water. Bring to a simmer, scraping up any browned bits. Cook until the sauce thickens slightly, about 2-3 minutes. Return the chicken to the skillet and turn to coat in the sauce.
8. Fluff the cooked couscous with a fork and stir in the sliced almonds and green scallion parts. Season with salt and pepper to taste.
9. Serve the chicken alongside the roasted carrots and almond couscous. Drizzle any remaining pan sauce over the chicken.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will differ. Israeli couscous is larger and chewier; regular couscous cooks in about 5 minutes. Adjust liquid and time accordingly.

What can I substitute for cherry jam?

Any berry jam (like raspberry or strawberry) or even fig jam would work well with the balsamic vinegar.

Can I make this dish dairy-free?

Yes, substitute the butter with a neutral oil or vegan butter. The sauce will still be delicious.