Smoky Chicken with Romesco Sauce
made with a blender- Milk
- Soy
- Wheat
- Almonds
- Sulphites
- May contain traces of allergens
- Gluten
- Soy
- Sulphites
- Egg
- Milk
- Mustard
- Peanuts
- Sesame
- Tree nuts
- Wheat
- Fish
- Crustaceans
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.
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May be present: Gluten)
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: Almonds May be present: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May be present: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
1 tbsp
Red Wine Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The romesco sauce is a flavorful highlight, though some found the garlic overpowering; consider reducing to one clove.
- Ease of prep: Peeling roasted peppers and blending the sauce can be tricky; some found the recipe complex with many steps.
- Suggestions: Consider warming the sauce before serving. Cook zucchini for less time to avoid mushiness.
- Texture: For smoother romesco, add more liquid to thin the sauce and blend thoroughly.
