Romesco Chicken

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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 2 servings
Calories: 525kcal

Ingredients

Romesco Sauce

  • 1 tbsp Sliced almonds plus more for garnish
  • 1 cloves Garlic
  • 1 tbsp Extra-virgin olive oil
  • 1/4 cup Roasted red peppers drained well
  • 1/4 tsp Lime juice
  • 1/8 tsp Smoked paprika
  • 1 tbsp Fresh cilantro plus more for garnish

Chicken

  • 1/4 cup Brown rice
  • 2 tsp Extra-virgin olive oil
  • 1/2 lb Chicken breast boneless skinless cut into bite sized chunks
  • 2 slices Crusty bread toasted
US Customary - Metric

Instructions

  • Cook the rice according to the instructions on the package. Once tender, drain any excess water if needed. Season with salt and pepper to taste. Cover with a lid to keep warm until ready to serve.
  • Place the ingredients for the sauce in a blender and blend until smooth. Season with salt and pepper to taste. Set aside.
  • Season the chicken well with salt and pepper.
  • Preheat a nonstick pan on medium heat. Once hot, add the oil. Saute the chicken until nicely browned, then turn down the heat as needed to finish cooking to an internal temperature of 160 degrees using a thermometer.
  • Serve the chicken and rice with romesco sauce. Garnish with almonds and cilantro. Serve with bread.

Notes

Pro Tips: To butterfly the chicken: Slice the chicken breast down the middle horizontally lengthways to make 2 thin breast pieces. Place the chicken flat on the cutting board and lay a piece of plastic wrap over them. Using a mallet gently pound the chicken so it is an even thickness throughout.

Nutrition

Calories: 525kcal | Carbohydrates: 66g | Protein: 30g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 669mg | Potassium: 563mg | Fiber: 4g | Sugar: 2g | Vitamin A: 192IU | Vitamin C: 10mg | Calcium: 68mg | Iron: 4mg

Romesco Chicken

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2 servings
Calories 525 kcal

Ingredients
 
 

Romesco Sauce

  • 1 tbsp Sliced almonds plus more for garnish
  • 1 cloves Garlic
  • 1 tbsp Extra-virgin olive oil
  • 1/4 cup Roasted red peppers drained well
  • 1/4 tsp Lime juice
  • 1/8 tsp Smoked paprika
  • 1 tbsp Fresh cilantro plus more for garnish

Chicken

  • 1/4 cup Brown rice
  • 2 tsp Extra-virgin olive oil
  • 1/2 lb Chicken breast boneless skinless cut into bite sized chunks
  • 2 slices Crusty bread toasted

Instructions
 

  • Cook the rice according to the instructions on the package. Once tender, drain any excess water if needed. Season with salt and pepper to taste. Cover with a lid to keep warm until ready to serve.
  • Place the ingredients for the sauce in a blender and blend until smooth. Season with salt and pepper to taste. Set aside.
  • Season the chicken well with salt and pepper.
  • Preheat a nonstick pan on medium heat. Once hot, add the oil. Saute the chicken until nicely browned, then turn down the heat as needed to finish cooking to an internal temperature of 160 degrees using a thermometer.
  • Serve the chicken and rice with romesco sauce. Garnish with almonds and cilantro. Serve with bread.

Notes

Pro Tips: To butterfly the chicken: Slice the chicken breast down the middle horizontally lengthways to make 2 thin breast pieces. Place the chicken flat on the cutting board and lay a piece of plastic wrap over them. Using a mallet gently pound the chicken so it is an even thickness throughout.

Nutrition

Calories: 525kcalCarbohydrates: 66gProtein: 30gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 54mgSodium: 669mgPotassium: 563mgFiber: 4gSugar: 2gVitamin A: 192IUVitamin C: 10mgCalcium: 68mgIron: 4mg
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