Moroccan-Style Chicken & Quinoa

with Labneh & Romesco Sauce

15 MIN

+$1.99/serving 4 Servings

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with Cooked Pulled Chicken

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

530 Cals (est.)

View Full Nutrition

fresh

ingredients

20 oz Cooked Pulled Chicken
20 oz Cooked Tri-Color Quinoa
2 Bell Peppers
2 oz Dried Medjool Dates
4 tsps Honey
3 Tbsps Red Harissa Paste
½ cup Labneh Cheese
6 Tbsps Romesco Sauce (Contains Almonds)
2 Tbsps Sherry Vinegar

step-by-step

instructions

Cook Along

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

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers and pulled chicken; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until the pepper is slightly softened and the chicken is heated through. Add the honey, harissa paste, rehydrated dates (draining before adding), vinegar (carefully, as the liquid may splatter), and 1/4 cup of water. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat.

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!