Photo by @thenonchalantcook
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Greetings from the end of my month of Whole30! My sugar cravings have drastically gone down and I’m no longer eating a full English cucumber with every meal!! That being said, a huge part of my success has been going hard on meal prep to set up filling, delicious meals throughout the week. My latest obsession? Romesco! If you’re unfamiliar with this Catalonian sauce, it’s kind of perfect. It’s a powerful sweet, salty, smoky, spicy and tangy puree of roasted red peppers, smoked paprika, almonds, garlic, Sherry vinegar and tons of olive oil. You can use it on just about anything from eggs to steak, but today I’m waxing poetic about the beauty of a perfectly cooked chicken breast.
The secret to juicy chicken breast is in the stovetop-oven combo. A non-seared piece of chicken is a missed opportunity for so much flavor, so get some color! By starting it in a pan and then finishing in the oven, you get to live your Hannah Montana fantasy with the best of both worlds: golden perfection that is far from the dry chicken breasts too often served on the dinner table.
Throw in some broccoli (because vegetables, duh) and you’ve got a complete meal! While this is a recipe for two, you’ll have some leftover sauce to go wild with the next day. If you’re looking to stretch this recipe even a little further, feel free to serve this recipe over mashed potatoes or cauliflower.
Get ready to show your chicken who’s the sauce!
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For the Romesco
- 2 red bell peppers
- 1/ 2 cup olive oil
- 1/ 2 cup slivered almonds, toasted
- 3 tablespoons tomato paste
- 2 tablespoons sherry vinegar
- 1 teaspoon Simply Organic Smoked Paprika
- 1/ 4 teaspoon Simply Organic Crushed Red Pepper
- 2 cloves garlic
- Kosher salt, to taste
For the Chicken and Broccoli
- 3 tablespoons olive oil
- 1 1/ 4 pounds boneless skinless chicken breast
- 1/ 2 teaspoon Simply Organic Smoked Paprika
- Kosher salt, to taste
- 8 ounces broccoli, cut into small florets
- 1 large red bell pepper, stemmed, seeded and sliced
Make the romesco: Preheat the broiler and line a sheet pan with foil. Add peppers and broil, turning as needed until blistered all over, 8-10 minutes. Transfer to a large bowl and cover to steam for 10 minutes, then peel, stem and seed peppers. Transfer cleaned flesh to a blender with remaining romesco ingredients. Puree until smooth, then set aside.
Make the chicken and broccoli: Set oven to 350°F. In a medium cast iron skillet, heat 2 tablespoons olive oil over medium-high. Season chicken with smoked paprika and salt, then sear, flipping once, until golden brown, about 3 minutes per side. Transfer to a plate.
Add the remaining tablespoon olive oil to the pan, followed by broccoli and red pepper. Cook, tossing as needed, until lightly charred, 4-5 minutes. Season with salt, then remove from heat and add ¼ cup water. Return chicken to pan and roast in oven until broccoli is tender and chicken reaches an internal temperature of 165°F, 12-15 minutes. Let rest 5 minutes, then divide between plates and serve with romesco.