Many variations of the Catalonian roasted tomato sauce, romesco sauce, add roasted red peppers for a little sweetness. Here, we scorch the peppers and tomato on the grill alongside the chicken to keep things simple. Source: EatingWell Magazine, June 2020

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Ingredients

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Directions

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  • Preheat grill to medium-high. Grill bell peppers and tomato, turning occasionally, until blistered all over and charred in spots, 12 to 15 minutes. Transfer to a plate and let rest until cool enough to handle, about 5 minutes.

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  • Meanwhile, sprinkle chicken with 1/4 teaspoon each salt and pepper. Grill the chicken, flipping occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 6 to 8 minutes total. Transfer to a plate, tent with foil and let rest for 10 minutes.

  • Remove and discard skin and seeds from the peppers and tomato. Place the peppers and tomato in a blender and add pecans, garlic, oil, vinegar, crushed red pepper and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Puree on high until well combined, about 1 minute. Serve the chicken with the sauce and topped with scallions, if desired.

Nutrition Facts

308 calories; 19.7 g total fat; 2.6 g saturated fat; 63 mg cholesterol; 496 mg sodium. 471 mg potassium; 7.6 g carbohydrates; 3.2 g fiber; 4 g sugar; 25.2 g protein; 2253 IU vitamin a iu; 82 mg vitamin c; 42 mcg folate; 36 mg calcium; 2 mg iron; 51 mg magnesium;

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