Average: 5 (1 vote)
Active time
15 minutes
Total time
15 minutes
4 servings
Serving Size
1/4 of recipe

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

  1. Add all ingredients except chicken to a food processor and pulse until well combined. (Makes about 1 ⅓ cups sauce.)
  2. 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.

An Oldways recipe, courtesy of Kelly Toups


Calories: 380
Total Fat: 21g
Saturated Fat: 3g
Sodium: 140 mg
Carbohydrate: 6g
Fiber: 2g
Total Sugar: 2g
Added Sugar: 0g
Protein: 41g

Yield: 4 servings

Serving Size: 1/4 of recipe

How'd it Taste?

OMG - so good. I seared the chicken in a cast iron skillet and finished it in the oven. Then I added the “raw” sauce to the cast iron pan and mixed it with the chicken juices. Wow! Can’t wait for leftovers!
So glad you enjoyed it! Thanks for sharing.

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