Grilled Romesco Sauce Pairs Perfectly With Chicken

Grilled Romesco Sauce Pairs Perfectly With Chicken
To keep this recipe simple, the peppers and tomato for the sauce—typically roasted—are scorched on the grill alongside the chicken. Blaine Moats/TNS
Updated:
Many variations of romesco sauce, a Catalonian roasted tomato sauce, add roasted red peppers for a little sweetness. Here, the peppers and tomato are scorched on the grill alongside the chicken to keep things simple.

Grilled Chicken With Red Pepper-Pecan Romesco Sauce

Active Time: 30 minutes Total Time: 30 minutes
Serves 4
  • 2 medium red bell peppers
  • 1 medium tomato
  • 1 pound chicken cutlets
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon ground pepper, divided
  • 1/2 cup chopped pecans, toasted
  • 1 clove garlic
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red-wine vinegar
  • 1/4 teaspoon crushed red pepper
  • Chopped scallions for garnish
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.

Meanwhile, sprinkle chicken with 1/4 teaspoon each of salt and pepper. Grill the chicken, flipping occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees Fahrenheit, 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.

Recipe nutrition per serving: 307 Calories, Total Fat: 19 g, Saturated Fat: 2 g, Cholesterol: 62 mg, Carbohydrates: 7 g, Fiber: 3 g, Total Sugars: 3 g, Protein: 25 g, Sodium: 496 mg, Potassium: 470 mg, Iron: 1 mg, Folate: 42 mcg, Calcium: 35 mg, Vitamin A: 2253 IU, Vitamin C: 81 mg.

EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at EatingWell.com. Copyright 2021 Eating Well, Inc. Distributed by Tribune Content Agency, LLC.
Adam Dolge, EatingWell
Adam Dolge, EatingWell
Author
EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at EatingWell.com. Copyright 2023 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.
Related Topics