Chicken with Romesco Sauce
Grilled Chicken paired with an amazingly full flavored Romesco Sauce brings YOUR dinner to new levels. Smoky and robust, you’ll find yourself looking for new things to eat it with!
Servings 4
Calories 366kcal
Ingredients
SAUCE
- 2 tablespoons slivered almonds
- 2 tablespoons olive oil
- ½ cup onion diced
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 7 ounces jar roasted red peppers drained and rinsed
- 14 ounces fire roasted tomatoes do not drain
- 1.5 tablespoons sherry vinegar sub rice wine or white wine vinegar, but halve the amount if substituting
- pinch salt and pepper around 1/8 tsp each
CHICKEN
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ¼ teaspoons onion powder
- ¼ teaspoons garlic powder
- 1/2 teaspoon salt
- ¼ teaspoons pepper
- 4 boneless chicken breasts thin cut
- ¼ cup Italian parsley chopped
Instructions
Toast the almonds
- Toast 2 tablespoons slivered almonds in a dry skillet, over medium high – stirring, until golden and fragrant.
Make the Sauce
- Heat 2 tablespoons olive oil in a large skillet over medium heat and cook the ½ cup onion until softened and lightly browned (about 6 mins)
- Add 3 cloves garlic (minced) and 1 teaspoon smoked paprika and cook for 30 seconds.
- Add 7 ounces jar roasted red peppers and 14 ounces fire roasted tomatoes to the skillet and bring a boil. Reduce heat and simmer 10-15 minutes, until sauce is reduced by about half.
- Remove from heat and stir in the toasted almonds, 1.5 tablespoons sherry vinegar, and a pinch salt and pepper.
- Transfer to a food processor or high-speed blender and process until smooth, but still with a little texture.
Cook the chicken
- Heat 1 tablespoon olive oil in another skillet, over medium high.
- Combine the 1 teaspoon smoked paprika, ¼ teaspoons onion powder, ¼ teaspoons garlic powder, 1/2 teaspoon salt and ¼ teaspoons pepper
- Season 4 boneless chicken breasts with the spice mix – rub it in!
- Cook, turning, until cooked through and browned.
Serve
- Plate the chicken and divide the sauce between each piece.
- Sprinkle ¼ cup Italian parsley over the top (if using).
Notes
If you want to make your own roasted red bell peppers, I show you how on my Roasted Red Pepper Soup recipe.
How long does Romesco Sauce keep?
This sauce will keep in a sealed container in the refrigerator for up to a week. You can also freeze this sauce!
Substitutions/Additions
Use a blend of almonds and hazelnuts if you prefer.
Adding a little chili powder or red pepper flakes will boost the heat of this sauce if you are into that!
Nutrition
Calories: 366kcal | Carbohydrates: 11g | Protein: 26g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 1199mg | Potassium: 438mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1557IU | Vitamin C: 32mg | Calcium: 90mg | Iron: 2mg
