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.
Cals 493 · Prot 54 · Carbs 21 · Fat 21
Low-Carb
Calorie smart
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30 min
photo
Romesco sauce originates from Tarragona, a city in Catalonia. Made from roasted peppers and tomatoes, it's bold, zippy and nutty.
Cals 493 · Prot 54 · Carbs 21 · Fat 21
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Romesco
Chicken breast
400 Grams
Red pepper
1 Piece
Olive oil
2 Tbsp
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
Chicken stock cube
0.5 Piece
Vegetables
Tenderstem broccoli
150 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Green beans
150 Grams

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.

Before you start

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

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. Add the unpeeled garlic alongside. Roast for 15 min. Meanwhile, trim the tenderstem.
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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, cover and set aside to rest.
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3 Roast broccolini

Once the peppers and garlic are soft and cooked through remove and set them 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.
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4 Make Romesco sauce

Peel the roasted garlic. Transfer the cooled peppers to a blender. Add the vinegar, roasted garlicsun-dried tomatoeswhole almondssmoked paprika, measured water, olive oil, crumbled stock cube and salt. Blend until smooth. This is your Romesco sauce - add a splash of water if the Romesco is too thick.
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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 tenderstemgreen beans and toasted almond flakes

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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