1/4 teaspoon red pepper flakes – more or less to your liking
1 teaspoon salt – or to taste
1/2 teaspoon pepper
3 Tablespoons olive oil
Instructions
Add the roasted red peppers, tomatoes, almond meal, Italian seasoning, red pepper flakes, salt, and pepper to a food processor or blender.
Pulse a few times.
Measure the olive oil out and turn on the blender or food processor and stream in the olive oil until the mixture is smooth.
Rinse the chicken, trim the fat and pat dry. Place it in a plastic bag or bowl.
Add about half of the romesco sauce to the bag or bowl with the chicken and let it marinate for 30 minutes.
When you’re ready to roast the chicken, preheat the oven to 400 degrees.
Place the chicken on a baking sheet lined with parchment and then into the oven for 30 minutes, or until the chicken is cooked through and slightly browned.
Serve the chicken with the remaining romesco for dipping or drizzling. Enjoy!