600 Calories or Less

Romesco Chicken & Poblano Pepper

with Currant Couscous & Labneh

35 MIN

4 Servings

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with Boneless Chicken Breast Pieces

From the Test Kitchen

This flavor-packed dish features our romesco sauce—a smoky, Spanish-style sauce made with almonds, roasted red peppers, tomatoes, and garlic—which we’re using to coat a mix of tender chicken, onion, and poblano pepper. It all comes together over a bed of fluffy couscous studded with currants for pops of sweet flavor.
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Dietary Information

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600 Calories or Less

Nutrition

PER SERVING
Calories

580 Cals (est.)

View Full Nutrition

fresh

ingredients

20 oz Boneless Chicken Breast Pieces
1 cup Yellow Couscous
2 Poblano Peppers
2 Red Onions
4 Scallions
4 cloves Garlic
2 oz Pitted Castelvetrano Olives
4 Tbsps Dried Currants
6 Tbsps Romesco Sauce (Contains Almonds)
½ cup Labneh Cheese

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Peel and roughly chop 4 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, peel, and thinly slice the onions. Roughly chop the olives. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.

2 Cook the couscous

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the couscous, currants, a big pinch of salt, and 1 1/2 cups of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Taste, then season with salt and pepper if desired.

3 Cook the chicken

Meanwhile, 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. 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 plate. Cover with foil to keep warm.

4 Cook the vegetables & finish the chicken

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onions and sliced peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat. Add the cooked chicken, chopped olives, and romesco sauce. Stir to combine.

5 Season the labneh & serve your dish

Meanwhile, season the labneh with salt and pepper. Serve the cooked couscous topped with the finished chicken and vegetables and seasoned labneh. Garnish with the sliced green tops of the scallions. Enjoy!