Chicken with Romesco Sauce

Name: Chicken with Romesco Sauce and Roasted Broccolini
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Piece of Red pepper; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Piece of Garlic cloves; 30 Grams of Almond flakes; 15 ML of Red vinegar; 30 Grams of Sun dried tomatoes; 30 Grams of Whole almonds; 2 Grams of Smoked paprika powder; 15 ML of Water; 1 Piece of Chicken stock cube; 150 Grams of Tenderstem broccoli; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 150 Grams of Green beans

and Roasted Broccolini

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

184 Reviews

Cals 517 · Prot 60 · Carbs 27 · Fat 20

Low Carb

30 min

Chicken with Romesco Sauce and Roasted Broccolini

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

184 Reviews

Cals 517 · Prot 60 · Carbs 27 · Fat 20

Low Carb

Ingredients

Romesco

Chicken breast

400 Grams

Red pepper

1 Piece

Olive oil

2 Tbsp

Salt

0.5 Tsp

Garlic cloves

1 Piece

Almond flakes 1*2*

30 Grams

Red vinegar

15 ML

Sun dried tomatoes

30 Grams

Whole almonds 1*2*

30 Grams

Smoked paprika powder

2 Grams

Water

15 ML

Chicken stock cube 4*5*9*15*

0.5 Piece

Vegetables

Tenderstem broccoli

150 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Green beans

150 Grams

Allergens

*1 Peanuts, *2 Tree Nuts, *4 Milk, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2165 / 517
Fats (g)	19.5
of which saturated (g)	2.4
Carbohydrates (g)	27
of which sugars (g)	14.1
Fibers (g)	10.9
Proteins (g)	60.4
Salt (g)	2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast pepper

Preheat the oven to 220°C/200°C fan. Slice the 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. Add the unpeeled garlic alongside. Roast for 15 min. Meanwhile, trim the tenderstem.

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, cover and set aside to rest.

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.

3 Roast broccolini

Once the peppers and garlic are soft and cooked through, remove from the tray and set aside. Add the tenderstem 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 1-2 min further or until starting to brown.

4 Make sauce

Peel the roasted garlic. Transfer the cooled peppers to a blender. Add the vinegar, roasted garlic, sun-dried tomatoes, whole almonds, smoked paprika, measured water, olive oil, crumbled 0.5 stock cube and salt. Blend until smooth. This is your Romesco sauce - add a splash of water if the Romesco is too thick.