Now this is a pretty easy recipe, if you have made romesco sauce you know it has bread in it, but that makes the sauce REALLY thick, so when I made it, I thought people would like it better not so thick, plus less cal.

The sauce is going to look orange, and the flavor out of this world!

You can also grill the chicken anyway you want and then serve the sauce on top.

Romesco chicken

⚐4 servings ⚐275 calories

2 cloves garlic, smashed

½ cup slivered almonds

1 cup drained roasted red peppers(from a jar)

1 tomato, coarsely chopped

1 tbsp. red-wine vinegar

1 tsp. paprika

½ tsp. salt

2 tbsp. olive oil

4 boneless,skinless chicken breast(5oz)

1. toast garlic and almonds over med.heat for 3 minutes OR until almonds are toasted. transfer to food processor or blender. add the peppers, tomato,vinegar, paprika,salt,and oil and puree. set aside.
2. Coat the same skillet with cooking spray and return to med.heat. Add the chicken and cook turning once, for 5 minutes or until browned.
3. Add the almond mixture to the pan(pick up the chicken so the sauce get under it), let it get warm and then change the stove to simmer and cover for 10 minutes or until all the way cooked thru.

Side:

Pretty much anything you want

my fav: 1/4 cup of Jasmine rice

side salad