Chicken Romesco Bowl

      I LOVE Romesco sauce. Really, I love red pepper and I love vinegar. You put those two things together and I'm in heaven. One really common pattern when eating is meat, veggies, and the dreaded carb. So three things. Since we eat with our eyes, and we don't like to be deprived of what we expect, three things is sometimes really nice. And roast cauliflower and asparagus both really go great with both chicken and romesco. 

Romesco Bowl Recipe

1 chicken breast

3 Tbsp butter

Season All

Filet the chicken. Heat your pan to high and then add the butter. Season both sides of the chicken breast with the season all and cook in butter on both sides until cooked through. Slice

Cauliflower

1 head cauliflower, chopped

3 Tbsp. Olive oil

Salt to taste

Black Pepper

Granulated garlic, paprika, red pepper flakes

Toss everything together and roast at 400*F for 30-40 minutes, or until cooked through. 

Asparagus

Olive oil, sherry vinegar, salt, granulated garlic, black pepper

Toss everything together and roast at 400*F for 12-17 minutes or until cooked through. 

Romesco Sauce Recipe

2 Tomatoes

1 head garlic

2 Red bell peppers

2-4 small nora peppers (I used wiri wiri)

2 Tbsp. Sherry Vinegar

1/4 c. hazelnuts

2 Tbsp pine nuts

1/4 c. Olive oil plus extra to drizzle

Salt to taste

Cover the wiri wiri peppers with olive oil and leave for an hour or overnight. 

Preheat the oven to 400* and cut an X in the bottom of the tomatoes. Slice the top of the head of garlic and drizzle the tomatoes and garlic with olive oil. Roast for 40 minutes. Remove from the pan and remove the stem and skins from the tomatoes and squeeze the garlic out of the paper. Place in a blender. 

Toast the hazelnuts and place in the blender and then add the pine nuts and toast before adding those to the blender as well. 

On the stove, char the red bell peppers on all sides and place in a bag to steam. Leave for 5-10 minutes and then run under water to remove the blackened skin. Remove the stem and seeds and place in the blender.

Remove the Seeds from the dried peppers and add to the blender with everything else listed. Blend on high until really smooth. taste and adjust salt or vinegar as needed.