Chicken with smoky romesco sauce and garlicky greens

Name: Chicken with smoky romesco sauce and garlicky greens
Cook time: 15 min
Total time: 15 min
Yield: Serves 2
Cuisine: Spanish recipes
Ingredients: 2 small free-range chicken breasts (about 125g each); 2 tbsp extra-virgin olive oil; 150g roasted red peppers from a jar, drained well; ½ tsp sweet smoked paprika; 20g flaked almonds, lightly toasted in a dry pan; 1 tbsp sherry vinegar (or use lemon juice); 3 large garlic cloves, thinly sliced; 250g spring greens or kale, thick stems removed, coarsely shredded; Crusty bread to serve (optional)

Portion size: Serves 2
Hands-on time 15 min
Difficulty: easy

Dairy-free

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A super quick and healthy but impressive chicken dinner that you can whip together in 15 minutes as a midweek meal but which also fits the bill for date night or Valentine’s Day.

And this Spanish pepper sauce is oh-so versatile! Pair it with calamari or lamb koftas for something a bit different.

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Ingredients

2 small free-range chicken breasts (about 125g each)
2 tbsp extra-virgin olive oil
150g roasted red peppers from a jar, drained well
½ tsp sweet smoked paprika
20g flaked almonds, lightly toasted in a dry pan
1 tbsp sherry vinegar (or use lemon juice)
3 large garlic cloves, thinly sliced
250g spring greens or kale, thick stems removed, coarsely shredded
Crusty bread to serve (optional)

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Method

Slice the chicken breasts horizontally almost completely in half, leaving the halves attached down a long side, then open out like a book to ‘butterfly’.
Heat a large non-stick frying pan with 2 tsp of the oil over a medium heat, season the chicken well, then add to the pan. Fry for 8-10 minutes, turning once, until golden and cooked through. Set aside.
Meanwhile, using a small food processor (or stick blender and jug),
whizz the drained peppers, paprika, most of the almonds, 1 tbsp of the oil and the vinegar with some salt and lots of pepper until smooth.
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In the frying pan, gently heat the rest of the oil, then fry the garlic
for 3-4 minutes until golden. Add the greens and 2 tbsp water, then increase the heat to medium and cook, stirring, for 4-5 minutes until wilted. Serve the chicken on top of the greens with a dollop of romesco sauce, a scattering of almond flakes and crusty bread.