Pan-Seared Chicken with Charred Bell Pepper Romesco

By AislePrompt Editorial · ·

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 developed and reviewed.

Juicy pan-seared chicken breasts served with a smoky, nutty romesco sauce made from charred red bell peppers and almonds. This Mediterranean-inspired chicken recipe (gluten free), ready in about 45 minutes, pairs boneless skinless chicken breasts, red bell peppers, almonds 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 rice, quinoa, or a quick salad. 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: 20 min Cook: 25 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven broiler to high and place 3 large red bell peppers on a foil-lined baking sheet. Broil for 10-15 minutes, turning every 5 minutes, until the skin is blackened and blistered all over. Transfer peppers to a bowl and cover with plastic wrap to steam for 10 minutes.
  2. Step 2: While peppers steam, pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Add chicken breasts and sear for 5-6 minutes on each side until golden brown and cooked through (internal temp 165°F). Remove from pan and rest.
  4. Step 4: Peel the charred skin from the peppers, remove stems and seeds, and place the flesh in a blender. Add 1/2 cup toasted almonds, 4 peeled garlic cloves, 1 tsp smoked paprika, 2 tbsp sherry vinegar, 1/4 cup water, 1/2 tsp salt, 1/2 tsp black pepper, and 1/3 cup extra virgin olive oil.
  5. Step 5: Blend the sauce until smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste.
  6. Step 6: Serve the pan-seared chicken breasts topped with 1/4 cup romesco sauce each, drizzled with a little extra olive oil if desired.

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