Romesco Chicken & Poblano Pepper
Blue ApronPoultry
✓ Available this week · Jul 6 – Jul 12, 2026
☆☆☆☆☆ Be the first to review →🍽 2 servings · 📊 Easy
Nutrition Facts
2 serving(s)
Calories570
Per serving, as packaged by Blue Apron. Sat. fat & sugars not reported by provider.
7/ 10
MealFan's take
Solid choice
Poultry that 30% lighter than the average poultry meal.
Lightness3/5
Ease4/5
👍 Best for
✓ Beginner cooks✓ Poultry loversThis take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
570
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary ✓ Middle Eastern
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
10 oz Boneless Chicken Breast Pieces
½ cup Yellow Couscous
1 each Poblano Pepper
1 each Red Onion
3 tbsp Romesco Sauce (contains almonds)
2 tbsp Dried Currants
2 clove Garlic
2 each Scallions
¼ cup Labneh Cheese
1 oz Pitted Castelvetrano Olives
How to make it
1
Rinse and dry all produce. Peel and roughly chop 2 garlic cloves. Slice the scallions, keeping the white bases and green tops separate. Roughly chop the olives. Halve, peel, and thinly slice the onion. Stem the pepper, halve lengthwise, seed, and thinly slice crosswise. Wash hands immediately after. Combine the sliced onion and pepper in a large bowl.
2
Heat a drizzle of olive oil in a small pot over medium-high. Add the garlic and white scallion bases; season. Cook stirring constantly 30 seconds to 1 minute. Add the couscous, currants, a big pinch of salt, and 3/4 cup water (it may spatter); stir. Bring to a boil, then remove from heat, cover, and let stand 6-8 minutes until absorbed. Fluff. Taste and season. Cover to keep warm.
3
Pat the chicken dry. Add to the bowl of onion and pepper; season and stir. Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the chicken and vegetables in an even layer. Cook undisturbed 3-4 minutes until lightly browned. Add the chopped olives. Cook stirring occasionally 3-4 minutes until the vegetables are softened and the chicken is cooked through. USDA minimum: 165°F for chicken. Stir in the romesco sauce. Taste and season.
4
Season the labneh with salt and pepper. Serve the couscous topped with the cooked chicken and vegetables and seasoned labneh. Finish with the green scallion tops.
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Blue Apron
Romesco Chicken & Poblano Pepper
Among the Poultry dishes in Blue Apron's lineup, Romesco Chicken & Poblano Pepper with with Currant Couscous is one of the more straightforward options to prepare.
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
- Rinse and dry all produce. Peel and roughly chop 2 garlic cloves. Slice the scallions, keeping the white bases and green tops separate. Roughly chop the olives. Halve, peel, and thinly slice the onion. Stem the pepper, halve lengthwise, seed, and thinly slice crosswise. Wash hands immediately after. Combine the sliced onion and pepper in a large bowl.
- Heat a drizzle of olive oil in a small pot over medium-high. Add the garlic and white scallion bases; season. Cook stirring constantly 30 seconds to 1 minute. Add the couscous, currants, a big pinch of salt, and 3/4 cup water (it may spatter); stir. Bring to a boil, then remove from heat, cover, and let stand 6-8 minutes until absorbed. Fluff. Taste and season. Cover to keep warm.
- Pat the chicken dry. Add to the bowl of onion and pepper; season and stir. Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the chicken and vegetables in an even layer. Cook undisturbed 3-4 minutes until lightly browned. Add the chopped olives. Cook stirring occasionally 3-4 minutes until the vegetables are softened and the chicken is cooked through. USDA minimum: 165°F for chicken. Stir in the romesco sauce. Taste and season.
- Season the labneh with salt and pepper. Serve the couscous topped with the cooked chicken and vegetables and seasoned labneh. Finish with the green scallion tops.
Romesco Chicken & Poblano Pepper is a Blue Apron meal
Blue Apron delivers weekly meals across the US.
Frequently asked questions
Which meal service offers Romesco Chicken & Poblano Pepper?
Romesco Chicken & Poblano Pepper is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Romesco Chicken & Poblano Pepper middle eastern?
Romesco Chicken & Poblano Pepper is tagged as Middle Eastern on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Romesco Chicken & Poblano Pepper take to prepare?
Romesco Chicken & Poblano Pepper is made in 4 steps. Estimated active time is about 32 minutes based on the recipe instructions.
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Frequently Asked Questions
How many calories in Blue Apron's Romesco Chicken & Poblano Pepper?
Romesco Chicken & Poblano Pepper has 570 calories per serving from Blue Apron.
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Brand: Blue Apron
Calories: 570 cal
Servings: 2
Pre-filled from our kitchen database · Boneless Chicken Breast Pieces, Yellow Couscous, Poblano Pepper, Red Onion, Romesco Sauce (contains almonds), Dried Currants, Garlic, Scallions
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