Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup of Romesco sauce
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped red onion
- 1/4 cup of chopped red bell pepper
- 1/4 cup of chopped green bell pepper
- 1/4 cup of chopped yellow bell pepper
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Season the chicken breasts with salt and pepper on both sides.
3. Brush the chicken breasts with olive oil.
4. Grill the chicken breasts for 6-8 minutes per side or until the internal temperature reaches 165°F.
5. While the chicken is cooking, prepare the salsa Romesco by mixing the Romesco sauce, chopped parsley, chopped cilantro, chopped red onion, chopped red bell pepper, chopped green bell pepper, and chopped yellow bell pepper in a bowl.
6. Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes.
7. Serve the chicken with the salsa Romesco on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Internal temperature of chicken: 165°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 16g
- Saturated fat: 3g
- Cholesterol: 100mg
- Sodium: 450mg
- Total carbohydrates: 7g
- Dietary fiber: 2g
- Sugars: 3g
- Protein: 35g
Substitutions for ingredients:
- Romesco sauce: You can use any other sauce of your choice, such as chimichurri or salsa verde.
- Fresh parsley and cilantro: You can use dried herbs instead.
- Bell peppers: You can use any color of bell pepper or omit them altogether.
Variations:
- You can use bone-in chicken breasts or chicken thighs instead of boneless, skinless chicken breasts.
- You can marinate the chicken in the salsa Romesco for a few hours before grilling for extra flavor.
- You can add some chopped tomatoes or avocado to the salsa Romesco for extra texture.
Tips and tricks:
- Make sure to let the chicken rest for 5 minutes before slicing to keep the juices inside.
- You can make the salsa Romesco ahead of time and store it in the fridge until ready to use.
- If using a grill pan, make sure to heat it up before adding the chicken to get nice grill marks.
Storage instructions:
- Store any leftover chicken and salsa Romesco separately in airtight containers in the fridge for up to 3 days.
Reheating instructions:
- Reheat the chicken in the microwave or oven until heated through.
- Serve the salsa Romesco cold or at room temperature.
Presentation ideas:
- Serve the chicken on a bed of greens or rice for a complete meal.
- Garnish with some extra chopped herbs or a sprinkle of paprika for color.
Pairings:
- Serve with a side of grilled vegetables or a simple salad.
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Grilled zucchini and squash
Troubleshooting advice:
- If the chicken is not cooked through, continue grilling until the internal temperature reaches 165°F.
- If the chicken is dry, try marinating it in the salsa Romesco for a few hours before grilling.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw chicken to prevent cross-contamination.
- Always cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Romesco sauce originated in Catalonia, Spain and is traditionally made with almonds, bread, and red peppers.
Flavor profiles:
- The salsa Romesco is slightly sweet and tangy with a nutty flavor from the almonds and a hint of smokiness from the roasted red peppers.
Serving suggestions:
- Serve with a glass of white wine or a cold beer.
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Region: Spanish