Ingredients
- 1 lb. boneless, skinless chicken breast
- 2 roasted red peppers – jarred or fresh
- 2 large tomatoes
- 3/4 cup almond meal
- 1 teaspoon Italian seasoning
- 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
- 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!