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Romesco Chicken & Poblano Pepper

Romesco Chicken & Poblano Pepper
Blue ApronPoultry
✓ Available this week · Aug 24 to Aug 30, 2026
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🍽 2 servings  ·  📊 Easy
Nutrition Facts
2 serving(s)
Calories570
Per serving, as packaged by Blue Apron. Sat. fat & sugars not reported by provider.
See it at Blue Apron →★ Tried it? Rate this meal or add a photo
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 lovers
See it at Blue Apron →
This 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
🧾 Diet fit
Based on this meal's macros per serving
✕ Under 500 cal
Allergens & dietary
Contains Allergens are not itemized by this provider, check the package label before cooking.
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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Romesco Chicken & Poblano Pepper
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Last seen on the menu on May 31, 2026. Meal services rotate recipes, so this may be offered again.
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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.

⏱️ Est. time: 32 min
🍽️ Serves: 1 serving
⚠ Not ideal for
High-protein requirements
Vegans

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.

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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MealFan database

Calorie ranking

570 calories per serving, compared with 7,199 meals across 28 brands.

Across all brands

#2,293 of 7,199

Lower calorie than 67% of meals

67%

Within Blue Apron

#70 of 493

Lower calorie than 84% of Blue Apron meals

84%

Ranked from lowest to highest calories. Updated as the catalog grows. Meals without reported calories are excluded.

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