Romesco chicken
Serves two.
Ingredients
- 1 red pepper
- 2 tablespoons olive oil
- 1/2 teaspoon vegetable oil
- 1 tablespoon red wine vinegar
- 3.5 grams almonds
- Pinch of salt
- 1 teaspoon gluten-free bread crumbs
- 2 cloves of garlic
- 2 chicken breasts
Method
1. Preheat the oven to 200°C (400°F).
2. Place the red pepper on a baking sheet and drizzle it with one tablespoon of olive oil. Roast the pepper in the preheated oven for about 20 to 25 minutes or until the skin is charred and blistered.
2. Remove the roasted red pepper from the oven and place it in a heatproof bowl. Cover the bowl with plastic wrap and let it sit for about 10 minutes. This will allow the pepper to steam, making it easier to remove the skin.
3. Meanwhile, in a small skillet, heat the vegetable oil over medium heat. Add the almonds to the skillet and toast them until they turn golden brown. Stir occasionally to prevent burning. Once toasted, transfer the almonds to a plate and let them cool.
4. After the red pepper has steamed for 10 minutes, remove the plastic wrap and peel off the skin. Discard the skin and remove the stem and seeds from the pepper.
5. In a blender or food processor, combine the roasted red pepper, toasted almonds, red wine vinegar, remaining one tablespoon of olive oil, salt, gluten-free bread crumbs, and garlic cloves. Blend the mixture until smooth and well combined. This is the romesco sauce.
6. Set aside a portion of the romesco sauce for serving. Take the chicken breasts and coat them evenly with the remaining romesco sauce.
7. Heat a non-stick skillet or grill pan over medium-high heat. Place the chicken breasts on the skillet and cook for about six to eight minutes on each side or until they are cooked through.
8. Once the chicken breasts are cooked, remove them from the skillet and let them rest for a few minutes.
9. Serve the romesco chicken with roasted potatoes or pasta with reserved romesco sauce on the side. You can also garnish with additional toasted almonds, if desired, and your favorite summer greens.
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June 18, 2023 at 04:00PM
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