Roasted Chicken Breast with Romesco Sauce


1 bread slice

cup almonds

4 boneless, skinless chicken breasts

2 tablespoons extra-virgin olive oil

1 teaspoon salt

½ teaspoon black pepper

2 garlic cloves

½ cup roasted red peppers

½ teaspoon smoked paprika

2 tablespoons sherry vinegar

½ teaspoon red pepper flakes

¾ teaspoon salt

¼ cup extra-virgin olive oil

3 tablespoons chopped green onion

Go Premium

Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!

App Store