For two.

Ingredients

• 1 red pepper
• 2 tablespoons olive oil
• 1/2 teaspoon vegetable oil
• 1 tablespoon red wine vinegar
• 3.5 grams of almonds
• pinch of salt
• 1 teaspoon gluten-free breadcrumbs
• 2 cloves of garlic
• 2 chicken breasts

method

1. Preheat the oven to 200°C (400°F).

2. Place the red peppers on a baking sheet and drizzle with a tablespoon of olive oil. Roast the peppers in the preheated oven for about 20 to 25 minutes, or until the skin is charred and blistering.

2. Remove the roasted red peppers from the oven and place in a heatproof bowl. Cover the bowl with plastic wrap and let sit for about 10 minutes. This allows the pepper to steam and makes it easier to remove the peel.

3. In a small skillet, heat the vegetable oil over medium-high heat. Add the almonds to the pan and toast until golden brown. Stir occasionally to prevent burning. After toasting, place the almonds on a plate and let them cool.

4. After the red pepper has been steamed for 10 minutes, remove the plastic wrap and peel off the skin. Remove the skin and remove the stalk and seeds from the peppers.

5. In a blender or food processor, combine the roasted red peppers, roasted almonds, red wine vinegar, remaining tablespoon of olive oil, salt, gluten-free breadcrumbs, and garlic cloves. Blend the mixture until smooth and well blended. This is the Romesco sauce.

6. Set aside some of the Romesco sauce to serve. Take the chicken breasts and coat them evenly with the remaining romesco sauce.

7. Heat a nonstick skillet or griddle over medium-high heat. Place the chicken breasts on the skillet and sear them for about six to eight minutes on each side, or until cooked through.

8. Once the chicken breasts are cooked, remove them from the pan and let them rest for a few minutes.

9. Serve the romesco chicken with hash browns or pasta with reserved romesco sauce as a side. You can also garnish with additional toasted almonds and your favorite summer veggies if desired.