Chicken with Romesco Sauce

and Roasted Broccolini

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Instructions

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1 Roast pepper

Preheat the oven to 220°C/200°C fan. Slice the bell pepper in half lengthwise and de-seed. Place the pepper on a baking tray, skin-side facing up. Drizzle with oil and season with a pinch of salt. Roast for 12 min. Meanwhile, trim the broccolini stems. Peel and mince the garlic

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2 Cook chicken

Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Once cooked, set aside to rest.

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3 Roast broccolini

Meanwhile, add the broccolini to the same baking tray with a drizzle of oil and a pinch of salt. Roast for 10 min or until starting to brown and soften. After 10 min, add the almond flakes to the tray and bake for 2-3 min further or until starting to brown.

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4 Make Romesco sauce

Once the bell pepper is soft and cooled, transfer it to a blender. Add the vinegar, garlicsun-dried tomatoeswhole almondssmoked paprika, measured water, olive oil, crumbled stock cube and salt. Blend until smooth. This is your Romesco sauce.

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5 Cook green beans

Wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked. 

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6 Serve

Plate the Romesco sauce, top with the sliced chicken, roasted broccolini and green beans

Tips for fussy eaters

Don't like raw garlic? Roast the garlic whole with the bell peppers.

Pro tip

If the chicken is browning too quickly without cooking all the way through, add a splash of water to the pan, reduce the heat and cover with a lid until fully cooked.

Romesco sauce originates from Tarragona, a city in Catalonia. Made from roasted peppers and tomatoes, it's bold, zippy and nutty.

Cooking Time: 30 min

Equipment Required: Food processor, Blender

Cals 493 · Prot 54 · Carbs 21 · Fat 21

Dairy-Free

Ingredients

Number of people

Romesco

Chicken breast 400 Grams
Red pepper 1 Piece
Salt 0.5 Tsp
Garlic cloves 1 Piece
Almond flakes 30 Grams
Red vinegar 15 ML
Sun dried tomatoes 30 Grams
Whole almonds 30 Grams
Smoked paprika powder 2 Grams
Water 15 ML
Olive oil 2 Tbsp
Chicken stock cube 0.5 Pieces

Vegetables

Tenderstem broccoli 150 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Green beans 150 Grams

Romesco sauce originates from Tarragona, a city in Catalonia. Made from roasted peppers and tomatoes, it's bold, zippy and nutty.

Cooking Time: 30 min

Equipment Required: Food processor, Blender

Cals 493 · Prot 54 · Carbs 21 · Fat 21

Dairy-Free

Instructions

photo

1 Roast pepper

Preheat the oven to 220°C/200°C fan. Slice the bell pepper in half lengthwise and de-seed. Place the pepper on a baking tray, skin-side facing up. Drizzle with oil and season with a pinch of salt. Roast for 12 min. Meanwhile, trim the broccolini stems. Peel and mince the garlic

photo

2 Cook chicken

Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Once cooked, set aside to rest.

photo

3 Roast broccolini

Meanwhile, add the broccolini to the same baking tray with a drizzle of oil and a pinch of salt. Roast for 10 min or until starting to brown and soften. After 10 min, add the almond flakes to the tray and bake for 2-3 min further or until starting to brown.

photo

4 Make Romesco sauce

Once the bell pepper is soft and cooled, transfer it to a blender. Add the vinegar, garlicsun-dried tomatoeswhole almondssmoked paprika, measured water, olive oil, crumbled stock cube and salt. Blend until smooth. This is your Romesco sauce.

photo

5 Cook green beans

Wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked. 

photo

6 Serve

Plate the Romesco sauce, top with the sliced chicken, roasted broccolini and green beans

Tips for fussy eaters

Don't like raw garlic? Roast the garlic whole with the bell peppers.

Pro tip

If the chicken is browning too quickly without cooking all the way through, add a splash of water to the pan, reduce the heat and cover with a lid until fully cooked.

Ingredients

Number of people

Romesco

Chicken breast 400 Grams
Red pepper 1 Piece
Salt 0.5 Tsp
Garlic cloves 1 Piece
Almond flakes 30 Grams
Red vinegar 15 ML
Sun dried tomatoes 30 Grams
Whole almonds 30 Grams
Smoked paprika powder 2 Grams
Water 15 ML
Olive oil 2 Tbsp
Chicken stock cube 0.5 Pieces

Vegetables

Tenderstem broccoli 150 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Green beans 150 Grams
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