Romesco Chicken

Romesco Chicken

Ready in 35 minutes Serves 2
This dish most recently appeared in Fresh Start Lite 10 on Sunday, March 25, 2018.

With Spanish beans


Ingredients

SPANISH BEANS

  • ¾ teaspoon oil, for cooking (or use spray oil)
  • ½ brown onion, thinly sliced
  • 1 clove garlic, minced
  • ½ carrot, diced 1cm
  • ½ capsicum, diced 1cm
  • 1½ teaspoons tomato paste
  • ¾ teaspoon paprika spice mix
  • ½ can mixed beans, drained, rinsed and drained
  • ¾ cup chicken stock

ROMESCO CHICKEN

  • 275g lean chicken breasts
  • 1 teaspoon oil, for cooking (or use spray oil)
  • 1½ teaspoons paprika spice mix
  • 1 clove garlic, minced
  • 40g romesco sauce

VEGETABLES

  • ½ courgette
  • 1 tomato
  • ½ pack black olives, roughly chopped
  • 1-2 tablespoons parsley, finely chopped
  • Zest and juice of ¼ lemon
  • ¼ teaspoon salt
  • ½ teaspoon honey
  • ½ teaspoon balsamic vinegar
  • 1/3 bag baby spinach

TO SERVE

  • 1-2 tablespoons coriander leaves and stalks, finely chopped *
  • ¼ lemon cut into wedges

Steps

  1. Prepare Spanish beans ingredients.
  2. Heat oil in a medium pot on medium-high heat. Cook onion with a pinch of salt for 3-4 minutes, stirring often.
  3. Add garlic, carrot and capsicum and continue to cook, stirring, for 1-2 minutes, until vegetables begin to soften. Add tomato paste and first measure of paprika spice mix and cook for 30 seconds, stirring, until fragrant. Add beans and stock, bring to a simmer, reduce heat to low-medium and cook for about 5 minutes, until slightly thickened. Set aside covered.
  4. While beans cook, pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two 1.5cm-thick steaks.
  5. Heat oil in a medium fry-pan on medium-high heat. Rub chicken with paprika spice mix and garlic and season. Cook chicken for 2-3 minutes each side (depending on thickness), or until cooked through. Set aside, covered, to rest before slicing thinly, reserving any resting juices.
  6. While chicken cooks, dice courgette and tomato 1cm and roughly chop olives. Finely chop all herbs.
  7. Once chicken has rested, return pot with beans to a medium heat. Heat for 1 minute before adding all Spanish bean vegetable ingredients and any chicken resting juices (if desired). Stir well until spinach has wilted and season to taste.
  8. Cut lemon into wedges.
  9. To serve, spoon Spanish beans and vegetables into bowls. Top with chicken and drizzle over romesco sauce. Sprinkle with coriander and squeeze over lemon.

Nutritional Information

Energy 1716 kj
410 kcal
Protein 39.2g
Carbohydrate 18.5g
Fat 19.6g