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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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Recipe Summary test

active:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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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

3 oz. chicken & 1/3 cup sauce
308 calories; protein 25.2g; carbohydrates 7.6g; dietary fiber 3.2g; sugars 3.9g; fat 19.7g; saturated fat 2.6g; cholesterol 62.7mg; vitamin a iu 2253IU; vitamin c 81.9mg; folate 42.1mcg; calcium 35.6mg; iron 1.6mg; magnesium 50.6mg; potassium 470.9mg; sodium 496mg.
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