Moroccan-Style Chicken & Quinoa with Labneh & Romesco Sauce
15 Min Meal

Moroccan-Style Chicken & Quinoa

with Labneh & Romesco Sauce

15 MIN
4 Servings
Wellness at Blue Apron
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Available Options

  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
    Wellness
  • with Cooked Pulled Chicken
    includes 20 oz No Added Hormones, Antibiotic-Free Cooked Pulled Chicken View recipe
    Wellness
    • 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! This hearty grain bowl features pre-cooked quinoa, which you'll top with a sweet and spicy chicken and pepper mixture that gets stir ins of honey, harissa, and sherry vinegar for vibrant flavor in every bite.

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    Dietary Information

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

    600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      580 Cals (est.)
    fresh
    ingredients
    Moroccan-Style Chicken & Quinoa with Labneh & Romesco Sauce
    Title
    • 18 oz Boneless Chicken Breast Pieces
    • 20 oz Cooked Tri-Color Quinoa
    • 2 Bell Peppers
    • 2 oz Dried Medjool Dates
    • 3 Tbsps Red Harissa Paste
    • ½ cup Labneh Cheese
    • 4 tsps Honey
    • 2 Tbsps Sherry Vinegar
    • 6 Tbsps Romesco Sauce (Contains Almonds)
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

    Tips from Home Chefs

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    Moroccan-Style Chicken & Quinoa

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Pit and roughly chop the dates; place in a medium bowl. Cover with 1 cup of warm water and set aside to rehydrate. In a separate bowl, combine the labneh and romesco sauce.

    2 Cook the chicken & peppers

    Pat the chicken dry with paper towels; season with salt and pepper. 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. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the honey, harrisa paste, rehydrated dates (draining before adding), vinegar (carefully, as the liquid may splatter), and 1/2 cup water. Cook, stirring frequently, 1 to 2 minutes, or until combined and the chicken is browned and cooked through.

    Cook the chicken & peppers
    Warm the quinoa & serve your dish
    3 Warm the quinoa & serve your dish

    Meanwhile, cut a 1-inch vent in the package of quinoa. Microwave on high 1 to 2 minutes, or until heated through. Transfer to four serving bowls; drizzle with olive oil and season with salt and pepper. Serve the warmed quinoa topped with the cooked chicken and peppers. Drizzle with the creamy romesco sauce. Enjoy!

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