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Romesco Chicken & Spinach
with Pepper Couscous & Tzatziki
25 min
WW™ Approved
Diabetes Friendly
500 Calories Or Less
Mediterranean Diet
i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
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4 Servings
- Est. 480 Cals/serving
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DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
In this dish, savory flavor comes from our romesco sauce—a bold, Spanish-style sauce made with almonds, roasted red peppers, tomatoes, and garlic—which we’re using to coat sautéed chicken, onion, and verdant spinach. A dollop of tzatziki provides delightfully cooling contrast to the dish.
11 green SmartPoints® per serving
9 blue SmartPoints® per serving
9 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
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Blue Apron, a proud supporter of
fresh
ingredients
Title
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1⅛ lbs Chopped Chicken Breast
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1 cup Yellow Couscous
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1 Red Onion
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5 oz Baby Spinach
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½ lb Sweet Peppers
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2 cloves Garlic
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2 Tbsps Dried Currants
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1 oz Castelvetrano Olives
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
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6 Tbsps Romesco Sauce (Contains Almonds)
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onion. Pit and roughly chop the olives.
2
Make the pepper couscous:
In a medium pot, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the couscous, currants, a big pinch of salt, and 1 cup 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. Cover to keep warm.
3
Start the chicken & onion:
Meanwhile, pat the chicken dry with paper towels. Place in a bowl; add the sliced onion. Season with salt and pepper. Toss to combine, separating the layers of the onion. In a large pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.
4
Finish & serve your dish:
Add the chopped olives to the pan. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat. Add the romesco sauce and spinach; stir until combined and the spinach is slightly wilted. Taste, then season with salt and pepper if desired. Serve the pepper couscous topped with the finished chicken and vegetables and tzatziki. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onion. Pit and roughly chop the olives.
2
Make the pepper couscous:
In a medium pot, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the couscous, currants, a big pinch of salt, and 1 cup 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. Cover to keep warm.
3
Start the chicken & onion:
Meanwhile, pat the chicken dry with paper towels. Place in a bowl; add the sliced onion. Season with salt and pepper. Toss to combine, separating the layers of the onion. In a large pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.
4
Finish & serve your dish:
Add the chopped olives to the pan. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat. Add the romesco sauce and spinach; stir until combined and the spinach is slightly wilted. Taste, then season with salt and pepper if desired. Serve the pepper couscous topped with the finished chicken and vegetables and tzatziki. Enjoy!
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