Roasted Chicken Breast in Romesco (Low-Carb, Gluten-Free Recipe)
This roasted chicken breast in romesco is a delicious weeknight meal that’s super easy to prepare. Simply season and roast some chicken breasts and serve with rich and flavorsome romesco sauce made with toasted almonds, red pepper, tomato, and spices.
Equipment
- 1 large baking tray or dish
- 1 medium-sized pan or skillet (for toasting the almonds)
- Food processor (for making the romesco sauce)
- Meat thermometer (optional)
Ingredients
For the Chicken and spice rub:
- 4 chicken breasts
- 1 tablespoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
For the Romesco Sauce:
- 7 oz / 200 g blanched almonds
- 7 oz / 200 g Jar of roasted red piquillo peppers, drained
- 3 tomatoes grated and skin removed
- 4 garlic cloves
- 1 tbsp sherry vinegar plus extra to season - optional
- 1 tablespoon smoked paprika
- 1.7 fl oz / 50 ml olive oil
- ½ teaspoon of cayenne pepper or chili flakes optional if you want spicy
Instructions
- Preheat the oven to 200°C/400°F.
- Combine the chicken spice rub ingredients in a small dish (paprika, salt, pepper, garlic powder). Rub the mixture over the chicken breasts on all sides and leave for 10 minutes.4 chicken breasts, 1 tablespoon smoked paprika, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder
- Place chicken breasts on a baking sheet and drizzle with olive oil.1 tablespoon olive oil
- Roast the chicken in the oven for around 30 minutes on the middle shelf until the chicken is cooked through (check with a meat thermometer that the internal temperature of the chicken has reached 74°C/165°F).
- While the chicken is roasting, prepare the romesco sauce.
- Optional step: In a dry pan, lightly toast the blanched almonds on medium-high for 5 minutes. Stir well to stop them from burning. They should blacken slightly but not be completely black.7 oz / 200 g blanched almonds
- Add the roasted red peppers, grated tomato, garlic, vinegar, and smoked paprika, into a blender or food processor along with the toasted almonds.7 oz / 200 g, 3 tomatoes, 4 garlic cloves, 1 tbsp sherry vinegar, 1 tablespoon smoked paprika, 1.7 fl oz / 50 ml olive oil, ½ teaspoon of cayenne pepper or chili flakes
- Buzz for 3-4 minutes or until smooth. Slowly drizzle in the oil until you have the desired consistency.
- When the chicken has finished cooking, allow it to rest for 5 minutes before slicing.
- Once sliced, add chicken to a plate and spoon the romesco sauce over the chicken before serving. Serve alongside your favorite choice of greens, steamed veg, and grains for a balanced meal.
Video
Notes
Cooking notes
- Be sure to preheat the oven before adding the chicken. It will ensure a more even cook. Use the middle shelf of the oven for best results.
- If you want a slight char to your breast meat, add it to the top ⅓ of the oven for the last 5 minutes of cooking.
- Romesco sauce can be made in advance and stored in the fridge in an airtight container or sealable jar for up to 4-5 days.
- Toasting the almonds is an optional step, but it does help bring out the smokiness in the romesco sauce. It only takes around 5 minutes and is highly recommended!