Chicken with smoky romesco sauce and garlicky greens

Chicken with smoky romesco sauce and garlicky greens
  • Serves icon SERVES 2
  • Time icon HANDS-ON TIME 15 MINUTES

A super quick but flashy chicken dinner that you can whip together in 15 minutes. Pair pan-fried chicken breasts with a sweet romesco sauce and garlicky greens in this healthy midweek winner.

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

Nutrition: per serving

Calories
352kcals
Fat
19.7g (2.7g saturated)
Protein
37g
Carbohydrates
7.8g (6.1g sugars)
Fibre
6.3g
Salt
0.7g
Calories
352kcals
Fat
19.7g (2.7g saturated)
Protein
37g
Carbohydrates
7.8g (6.1g sugars)
Fibre
6.3g
Salt
0.7g

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)

Method

  1. 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’.
  2. 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.
  3. 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.
  4. 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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious. magazine today

Rate & review

Rate

5 votes

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe to the digital edition of delicious. magazine