Romesco Chicken
Elevate your dinner game with this vibrant and flavorful Romesco Chicken recipe! Juicy, golden-seared chicken breasts are paired with a rich, smoky Romesco sauce made from roasted red bell peppers, garlic, and almonds, blended to perfection with sherry vinegar and a touch of tomato paste. This Spanish-inspired dish perfectly balances smoky, nutty, and tangy flavors, making it a standout on any table. Ready in just 50 minutes, it's a great option for busy weeknights or an impressive weekend meal. Garnish with fresh parsley and serve alongside roasted vegetables, a crisp green salad, or crusty bread for a complete and satisfying meal. Perfect for fans of Mediterranean cuisine, this recipe is packed with wholesome ingredients and bold flavors that will leave everyone craving more!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 large red bell peppers
- 0.5 cup raw almonds
- 2 cloves garlic cloves
- 2 tablespoons sherry vinegar
- 1 tablespoon tomato paste
- 0.25 cup water or chicken broth
- 2 tablespoons parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Rub the chicken breasts with 1 tablespoon of olive oil and season with smoked paprika, 0.5 teaspoon of salt, and ground black pepper. Set aside.
Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side down on the prepared baking sheet. Add the garlic cloves with their skins on to the baking sheet as well.
Roast the red peppers and garlic in the oven for 20 minutes or until the pepper skins are charred and blistering. Remove from the oven, and allow them to cool slightly.
While the peppers cool, heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Sear the chicken breasts on both sides for 2-3 minutes per side until golden brown. Transfer the chicken to the baking sheet you used for the peppers, then bake in the oven for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Peel the skins off the roasted peppers and garlic cloves. Transfer them to a blender or food processor along with almonds, sherry vinegar, tomato paste, water or chicken broth, and the remaining 1 tablespoon of olive oil. Blend until smooth. Taste and adjust seasoning with additional salt if needed.
Once the chicken is done cooking, let it rest for 5 minutes. Serve each chicken breast with a generous dollop of the Romesco sauce on top. Garnish with fresh parsley, if desired.
Enjoy your flavorful Romesco Chicken with a side of roasted vegetables, salad, or crusty bread!
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 619 mg | 27% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.8 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 902 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
