Chicken Breasts with Roasted Red Bell Pepper Romesco Sauce | Poultry Recipes | Weber CA

Ingredients

• ¼ cup extra-virgin olive oil
• ¼ cup fresh lemon juice
• 3 garlic cloves, minced or pushed through a press
• 1 teaspoon sweet paprika
• 1 teaspoon kosher salt
• ½ teaspoon finely grated lemon zest
• ½ teaspoon dried oregano
• ¼ teaspoon freshly ground black pepper
• 4 boneless, skinless chicken breast halves, each (6 to 8 ounces)
• 2 medium red bell peppers
• 2 large garlic cloves
• ¼ cup almonds, toasted
• 2 tablespoons tomato paste
• 2 tablespoons sherry vinegar
• 1 teaspoon smoked paprika
• ¾ teaspoon kosher salt
• ¼ teaspoon cayenne pepper
• Lemon wedges for serving