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.

Adam Dolge
Source: EatingWell Magazine, June 2020


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; protein 25.2g 50% DV; carbohydrates 7.6g 3% DV; exchange other carbs 0.5; dietary fiber 3.2g 13% DV; sugars 3.9g; fat 19.7g 30% DV; saturated fat 2.6g 13% DV; cholesterol 62.7mg 21% DV; vitamin a iu 2253IU 45% DV; vitamin c 81.9mg 136% DV; folate 42.1mcg 11% DV; calcium 35.6mg 4% DV; iron 1.6mg 9% DV; magnesium 50.6mg 18% DV; potassium 470.9mg 13% DV; sodium 496mg 20% DV.