Herby chicken with romesco sauce

PREP TIME: 5 MINS COOK TIME: 10 MINS SKILL LEVEL: EASY CALS: 435 FAT: 29G SAT FAT: 4G CARBS: 3G

SERVES 4

Red peppers are an excellent source of the antioxidant lycopene. It protects against cardiovascular disease and can reduce blood pressure and cholesterol.

YOU WILL NEED

For the romesco sauce:

30g sun-dried tomatoes, soaked in warm water for 20 mins

50g whole almonds, roasted, plus extra for garnish (optional)

200g roasted red peppers from a jar, drained

1 large garlic clove 1tbsp sherry vinegar 3tsp smoked paprika 75ml olive oil

For the rest:

4tsp olive oil

4 chicken breast fillets

6 sprigs oregano, chopped Steamed greens such as kale, fine beans or tenderstem broccoli, to serve

HOW TO DO IT

1

Drain the tomatoes and add to a food processor with almonds, peppers, garlic, vinegar and paprika. Blitz until combined. Slowly pour in most of the olive oil, reserving a little to drizzle over when serving.

2

Heat a non-stick pan to high. Brush the chicken with oil, sprinkle over the chopped herbs. Add to the pan, season and reduce the heat to medium. Cook for 4-5 mins on each side until cooked through. Use a digital probe to check the chicken is cooked, it should read 74C. Remove from the pan and rest for 5 mins.

3

Divide the romesco sauce between 4 plates and top with a chicken breast and choice of greens. Garnish with extra almonds, if liked.

TIP THIS MEAL IS DELICIOUS SERVED HOT OR COLD AND THE ROMESCO SAUCE IS ALSO GREAT AS A DIP WITH TOASTED PITTA OR CRUDITÉS. FLATTEN THE CHICKEN BREASTS FOR A QUICKER COOKING TIME.