- Add all ingredients except chicken to a food processor and pulse until well combined. (Makes about 1 ⅓ cups sauce.)
- Heat a 12-inch skillet over medium low heat. Add the romesco sauce and chicken and stir until chicken is coated, and dish is warmed through. For a complete meal, serve with a whole grain and a green vegetable.
Banner Image:
RomescoChicken_KT.jpg
Teaser Image:
RomescoChicken_KT.jpg
Ingredients:
¼ cup tomato paste
2 large roasted red bell peppers
2 garlic cloves, peeled
¼ cup almonds
¼ cup fresh parsley
2 tablespoons apple cider vinegar
¼ cup olive oil
2 teaspoons paprika
¼ teaspoon cayenne
½ teaspoon cumin
1 ½ pounds boneless, skinless chicken breast, cooked, and diced or shredded into bite-sized pieces
Nutrition:
Calories: 380, Total Fat: 21g, Saturated Fat: 3g, Sodium: 140 mg, Carbohydrate: 6g, Fiber: 2g, Total Sugar: 2g, Added Sugar: 0g, Protein: 41g
Author:
An Oldways recipe, courtesy of Kelly Toups
Dietary choice:
Gluten-free