Grilled Romesco Chicken with Roasted Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken breasts topped with smoky Romesco sauce made from roasted red peppers, almonds, and garlic. This spanish-inspired chicken ready in about 30 minutes pairs large roasted red peppers, drained, almonds, toasted, garlic cloves 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: With the processor running, slowly add 2 tbsp olive oil to emulsify the Romesco sauce. Taste and adjust salt if needed.
  5. Step 5: Spoon generous amounts of Romesco sauce over the rested grilled chicken breasts.
  6. Step 6: Serve immediately with crusty bread slices to soak up the sauce if desired.

Frequently asked questions

How long does Grilled Romesco Chicken with Roasted Peppers take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Romesco Chicken with Roasted Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep almonds, toasted from drying out.

Can I substitute ingredients in Grilled Romesco Chicken with Roasted Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Romesco Chicken with Roasted Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Romesco Chicken with Roasted Peppers?

Spanish chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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