Servings: 4 (click to scale)
Ingredients
- 1/4 cup tomato paste
- 1-1/2 cup canned roasted red peppers drained
- 2 cloves fresh garlic peeled
- 1/4 cup almonds chopped
- 1/4 cup fresh parsley
- 2 Tbsp apple cider vinegar
- 1/4 cup olive oil
- 2 tsp ground paprika
- 1/4 tsp ground cayenne pepper
- 1/2 tsp ground cumin
- 24 oz boneless, skinless chicken breast
- 3 sprays cooking spray
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Instructions
- Heat the oven to 350F. Spray a baking sheet with the oil, and then space the chicken out evenly. Place into the oven and bake for 20 minutes or until cooked all the way through. The internal temperature should reach 165F. Remove from the oven, and allow to cool slightly before cutting into bite sized pieces.
- Add all of the ingredients into a blender (except the chicken) Process until thoroughly combined.
- Heat a large skillet over medium-low heat. Add the Romesco sauce and chicken and stir until chicken is coated, and dish is warmed through and has reached 140F.
Chef Tips
Portion: 6 oz chicken, 1/4 cup sauce
Nutrition
Calories: 410kcal | Carbohydrates: 11g | Protein: 42g | Fat: 22g | Saturated Fat: 3.5g | Sodium: 320mg | Fiber: 3g | Sugar: 6g
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