Home > Healthy chicken recipes > Chicken with smoky romesco sauce and garlicky greens

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)

Published: 23 Jun 20
Updated: 18 Mar 24

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.

Easy
June 2020

Test kitchen approved

Serves 2
Hands-on time 15 min

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.

Dairy-free recipes

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

Save recipe

Save

Save recipe Print

Rate

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)

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.

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.