15 Min Meal

Creamy Romesco Chicken & Quinoa

with Spinach, Olives & Mint

15 MIN

2 Servings

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with Boneless Chicken Breast Pieces

From the Test Kitchen

Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! In this dish, you'll top a bed of pre-cooked quinoa—studded with olives and sweet golden raisins—with tender bites of chicken and a drizzle of smoky romesco sauce mixed with labneh.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

560 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Boneless Chicken Breast Pieces
10 oz Cooked Tri-Color Quinoa
3 Tbsps Romesco Sauce (Contains Almonds)
2 Tbsps Red Wine Vinegar
3 oz Baby Spinach
1 oz Pitted Castelvetrano Olives
1 bunch Mint
¼ cup Labneh Cheese
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
1½ Tbsps Golden Raisins

step-by-step

instructions

Cook Along

1 Prepare the ingredients & cook the chicken

Wash and dry the fresh produce. In a bowl, combine the romesco sauce and labneh; season with salt and pepper. Pat the chicken dry with paper towels; place in a separate bowl. Season with salt, pepper, and the spice blend. Toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl. Cover with foil to keep warm.

2 Cook the spinach

To the pan of reserved fond, add the spinach, raisins, and olives (tearing into pieces before adding). Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until combined. Carefully add half the vinegar (you will have extra). Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted.

3 Finish the quinoa & serve your dish

Add the quinoa; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, until thoroughly combined and heated through. Turn off the heat. Serve the finished quinoa topped with the cooked chicken and creamy romesco sauce. Garnish with the mint (picking the leaves off the stems and tearing into pieces before adding). Enjoy!