Chicken with romesco sauce and garlicky greens
A super-quick but impressive chicken dish with romesco sauce that takes less than 15 minutes to make but fits the bill for a romantic meal.
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Cooking tools:
- Food processor
- Immersion blender
- Pitcher
- Kitchen scale
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Spatula
- Colander
- Plate
Ingredients
- 2 small free-range chicken breasts (about 125g each)
- 2 tbsp extra-virgin olive oil
- 150g roasted red peppers from a jar, drained well
- ½ tsp sweet smoked paprika
- 20g flaked almonds, lightly toasted in a dry pan
- 1 tbsp sherry vinegar (or use lemon juice)
- 3 large garlic cloves, thinly sliced
- 250g spring greens or kale, thick stems removed, coarsely shredded
- Crusty bread to serve (optional)
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