Cherry Balsamic Chicken

Cherry Balsamic Chicken with almond couscous and roasted carrots

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust rack to middle position and preheat oven to 425 degrees.

Step 2

Peel, mince garlic. Trim, peel, and cut carrots diagonally into 1/2 inch pieces

Step 3

Trim and thinly slice scallions, separating whites from greens.

Step 4

Melt 1/2 tbsp butter in a small pot over medium-high heat. Add almonds; cook, stirring, until lightly browned

Step 5

Add garlic, couscous and a pinch of salt. Cook for 30 seconds.

Step 6

Stir in water and cover. Bring to a boil, then reduce heat to low.

Step 7

Simmer, covered, until couscous is tender. 6-8 minutes

Step 8

Keep covered off heat until ready to serve.

Step 9

Meanwhile, toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper

Step 10

Roast on middle rack until browned and tender, 20-25 minutes

Step 11

While carrots roast, season chicken generously with salt and pepper

Step 12

Heat a drizzle of olive oil in a large pan over medium-high heat.

Step 13

Add chicken and cook until browned and cooked through. 3-5 minutes per side

Step 14

Turn off heat and transfer to cutting board

Step 15

Heat a drizzle of olive oil in the same pan over medium-high heat.

Step 16

Add scallion whites and cook for 1 minute

Step 17

Pour in vinegar, cherry jam, and chicken stock. Whisk to combine

Step 18

Bring to a simmer and cook until thickened, 3-4 minutes

Step 19

Turn off heat. Stir in 1 tbsp butter until melted. Season with salt and pepper

Step 20

Fluff couscous with a fork, season with salt and pepper

Step 21

Thinly slice chicken crosswise

Step 22

Divide couscous, chicken and carrots between plates.

Step 23

Top chicken with sauce and scallion greens.