Grilled Romesco Chicken with Roasted Peppers

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy grilled chicken breasts topped with smoky Romesco sauce made from roasted red peppers, almonds, and garlic. This Spanish-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, roasted red peppers, drained, almonds, toasted for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Spanish cuisine 420 cal/serving

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Ingredients

4 (6 oz each) boneless skinless chicken breasts
2 large roasted red peppers, drained
1/3 cup almonds, toasted
3 garlic cloves
2 tbsp sherry vinegar
1 tsp smoked paprika
1/3 cup plus 2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
for serving (optional) crusty bread slices

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Instructions

Step 1: Preheat grill to medium-high heat (about 400°F). Season 4 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Grill chicken breasts for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear. Remove from grill and rest for 5 minutes.
Step 3: Meanwhile, combine 2 large drained roasted red peppers, 1/3 cup toasted almonds, 3 garlic cloves, 2 tbsp sherry vinegar, 1 tsp smoked paprika, and 1/3 cup olive oil in a food processor. Blend until smooth but with some texture.
Step 4: With the processor running, slowly add 2 tbsp olive oil to emulsify the Romesco sauce. Taste and adjust salt if needed.
Step 5: Spoon generous amounts of Romesco sauce over the rested grilled chicken breasts.
Step 6: Serve immediately with crusty bread slices to soak up the sauce if desired.