Cherry Balsamic Chicken with Almond Couscous and Roasted Carrots

This cherry balsamic chicken is the perfect weeknight winner: juicy chicken cutlets are pan-seared and finished with a glossy cherry jam and balsamic pan sauce that’s both sweet and tangy. The sauce comes together in minutes, making it an easy way to elevate simple chicken into something special.

On the side, toasted almond-studded couscous and oven-roasted carrots round out the plate. The nutty couscous and caramelized carrots pair beautifully with the tangy-sweet chicken, creating a balanced, satisfying meal that’s sure to become a regular in your dinner 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

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2. Peel and slice the carrots into thin sticks, about 3 inches long. Toss with a drizzle of olive oil, salt and pepper. Spread on the prepared baking sheet and roast for 15-20 minutes, until tender and lightly browned.
3. While the carrots roast, cook the couscous. 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 for 8-10 minutes until tender. Drain any excess water.
4. Meanwhile, mince the garlic. Thinly slice the scallions, separating white and green parts.
5. Pat the chicken cutlets dry with paper towels. Season both sides with salt and pepper.
6. Heat a large skillet over medium-high heat. Add a drizzle of olive oil. Cook the chicken cutlets for 3-4 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and tent with foil.
7. Reduce the heat to medium. Add the white parts of the scallions and garlic to the skillet; cook for 30 seconds until fragrant.
8. Stir in the cherry jam, balsamic vinegar, chicken stock concentrate and 2 tablespoons of water. Bring to a simmer, scraping up any browned bits. Cook for 1-2 minutes until the sauce thickens slightly.
9. Return the chicken to the skillet, turning to coat in the sauce. Cook for 1 minute to warm through.
10. Fluff the couscous with a fork. Stir in the sliced almonds and green scallion parts. Season with salt and pepper to taste.
11. Serve the chicken over the almond couscous alongside the roasted carrots. Drizzle any remaining pan sauce over the top.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, you can substitute regular couscous. Use the same amount and follow the package instructions; cooking time will be shorter.

Can I make this recipe ahead of time?

The chicken and sauce are best served fresh, but you can roast the carrots and cook the couscous a day ahead. Reheat gently before serving.

What can I use instead of cherry jam?

Any berry jam (like raspberry or strawberry) or fig preserves will work well. Adjust sweetness to taste.