Griddled romesco chicken

Name: Griddled romesco chicken
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g (7oz) wholegrain rice, rinsed; 4 tbsp. extra virgin olive oil; 2 Romano or red peppers, quartered and deseeded; 50 g (2oz) skin-on almonds; finely grated zest and juice 1 lemon; 1 garlic clove, peeled; 1 red chilli, deseeded; 1 tbsp. red wine vinegar; 5 ripe tomatoes; 4 chicken breasts, skinless; 100 g (3 ½oz) green salad

Romesco, a zingy Spanish sauce, will liven up a healthy plate of chicken and salad or other grilled meat and fish.

By The GH Kitchen TeamPublished: 11 February 2016

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Cooking Notes: about 30min

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Yields:

Prep Time:

20 mins

Total Time:

20 mins

Ingredients

200 g (7oz) wholegrain rice, rinsed
4 Tbsp. extra virgin olive oil
2 Romano or red peppers, quartered and deseeded
50 g (2oz) skin-on almonds
finely grated zest and juice 1 lemon
1 garlic clove, peeled
1 red chilli, deseeded
1 Tbsp. red wine vinegar
5 ripe tomatoes
4 chicken breasts, skinless
100 g (3 ½oz) green salad

Directions

1. Step 1
  Tip rice into a large pan and cover with 450ml (15fl oz) cold, salted water. Bring to boil, cover and simmer for 20-25min until tender. When cooked, remove from heat and leave covered to keep warm.
2. Step 2
  Meanwhile, preheat grill to high. On a baking tray, drizzle 1tbsp of the oil over the peppers (skin-side up). Season. Grill for 5min until skins are blackened.
3. Step 3
  Tip into a food processor (with skins), add 2tbsp of the oil, the almonds, lemon zest and juice, garlic, chilli, vinegar, one chopped tomato and some seasoning. Whiz for 2min to make the Romesco sauce. Set aside.
4. Step 4
  Heat a large griddle or frying pan over high heat. Put chicken breasts on a board, cover with clingfilm and bash with a rolling pin to flatten to an even 2cm (¾ in) thickness. Rub with remaining 1tbsp oil and season. Griddle or fry breasts (in batches if needed) for 5min per side, until cooked.
5. Step 5
  Chop remaining tomatoes and toss through salad. Serve with rice, chicken and the Romesco sauce.
  
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GH Tip

If you prefer, use 125g (4oz) chargrilled red peppers from a jar instead of grilling your own.

Per Serving:

Calories: 540
Fibre: 5 g
Total carbs: 48 g
Sugars: 9 g
Total fat: 21 g
Saturated fat: 3 g
Protein: 38 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time