Smoky Chicken with Romesco Sauce
made with a blender
Try your hand at roasting your own sweet bell pepper for the ultimate homemade romesco experience. Sweet, smoky and vibrantly flavoured, this Catalonian sauce comes together in a flash with the use of a handheld (or conventional) blender—and it can be served with just about everything!
TIP: For a more traditional result, use olive oil to make the Romesco Sauce!
Ingredients: Chicken breasts • Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Yellow potato • Zucchini • Sweet bell pepper • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Almonds • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Red wine vinegar • Parsley • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Flatbread
(Contains: May contain traces of allergens, Milk, Soy, Gluten, Wheat)
200 g
Yellow Potato
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
7 g
Parsley
1 unit(s)
Garlic, cloves
28 g
Almonds, sliced
(Contains: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens, Almonds)
6 g
Smoked Paprika-Garlic Blend
(Contains: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy, May contain traces of allergens, Sulphites)
1 tbsp
Red Wine Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
2 tbsp
Tomato Sauce Base
(Contains: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat, May contain traces of allergens)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Halve, then core pepper.
- Place pepper halves on an unlined baking sheet, cut-sides down. Rub 1/2 tsp (1 tsp) oil over skin of peppers.
- Broil in the middle of the oven for 8-10 min, until skin is charred and evenly blistered. (Note: It is normal if there's a bit of smoke!)
- Transfer to a medium bowl. Cover with plastic wrap and set aside.
- Reserve baking sheet.
- While the pepper broils, line another baking sheet with parchment.
- Cut potatoes into 1/4-inch thick rounds.
- Quarter zucchini lengthwise, then cut in half widthwise.
- Arrange potatoes on one half of prepared baking sheet. Drizzle 1/2 tbsp (1 tbsp) oil over top. Season with salt and pepper, then toss to coat.
- Arrange zucchini on the other half of baking sheet. Drizzle 1/2 tbsp (1 tbsp) oil over top. Season with salt and pepper. Toss to coat. (NOTE: For 4 servings, arrange potatoes on one baking sheet and zucchini on another.)
- When peppers are done, switch broiler off.
- Heat oven to 450°F.
- Roast veggies in the middle of the oven for 16-20 min, flipping halfway through, until tender and golden. (Note: For 4 servings, roast in the middle and bottom of oven, flipping and rotating halfway through.)
- Meanwhile, peel, then roughly chop garlic.
- Roughly chop parsley.
- Pat chicken dry with paper towels. Season with salt, pepper and half the Smoked Paprika-Garlic Blend.
- Heat a medium non-stick pan (large pan for 4 servings) over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Reduce heat to medium. Cook for 5-7 min on one side, until golden. Flip chicken, then cover and continue cooking for another 5-7 min, until cooked through.**
- While chicken cooks, using paper towels, carefully peel and wipe away skins of roasted red peppers. (TIP: If peppers are too hot, run under cool water for 30 seconds). Cut into 1-inch pieces.
- To a tall-sided container or measuring glass, add peppers, almonds, garlic, tomato sauce base, half the parsley, half the vinegar (use all for 4 servings), remaining Smoked Paprika-Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Using a handheld blender, blend for 1-2 min, until smooth. (Note: If you don't have a handheld blender, transfer mixture to a regular blender.)
- Arrange flatbreads on the reserved baking sheet (from step 1). Season with salt and pepper. Drizzle 1 tsp (2 tsp) oil over top. Toast in the top of the oven for 4-5 min, until golden and crisp.
- Thinly slice chicken.
- Divide most of the romesco sauce between bowls. Sprinkle feta over top.
- Divide chicken, veggies and flatbreads between plates.
- Serve any remaining romesco alongside.
- Sprinkle parsley over top.
