Chicken Breast with Romesco sauce

By Giant Eagle

Chicken Breast with Romesco sauce

Serves: 4
Prep Time: 20 min.
Cook Time: 35 min.


Preheat oven to 450°F. Heat grill. Slice potatoes ¼-inch thick. Trim the leeks, split lengthwise and rinse. Trim the root from the frisee, then wash and dry the leaves. Season the chicken breasts with ¼ teaspoon of salt and ¼ teaspoon of smoked paprika.

Toss the sliced potatoes with 2 teaspoons of olive oil and a pinch of salt and pepper. Spread in an even layer on a foil-lined or non-stick sheet pan. Place in oven and roast until tender, about 20 minutes.

Combine ¼ teaspoon salt, the tomato paste, roasted peppers, garlic, remaining smoked paprika, half the almonds, and the red wine vinegar (reserve 1 teaspoon to dress the salad later) in the jar of a blender and blend until smooth. Slowly drizzle in ½ cup extra virgin olive oil.

Grill the chicken breasts over medium-high heat for about 15 minutes or until cooked through.* Grill the leeks until tender.

Toss the potatoes with the frisee, remaining almonds, 1 teaspoon of red wine vinegar, 2 teaspoons of extra virgin olive oil and a pinch of salt.

Serve the grilled chicken breast with the potato salad, romesco sauce, and grilled leeks.

*For food safety, , cook chicken to an internal temperature of 165°F.

Approximate Nutritional Information (Per serving):

Calories 690, Fat 47g, Sat Fat 6g, Trans Fat 0g, Cholesterol 75mg, Sodium 590mg, Total Carbohydrate 39g, Fiber 11g, Sugars 6g, Protein 36g

ALLERGEN INFORMATION: Peanut-Free, Egg-Free, Soy-Free, Dairy-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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