Protein Swap | Pan-Seared Chicken Thighs with Romesco Sauce
Spiced Heirloom Zucchini & Broccoli
Cooking time
20 minutes
Servings
2/4
Calories
610 /serving
When in romesco, do as the Spaniards do! For a streamlined rendition of one of Spain’s favourite sauces, you’ll combine rich and creamy almond butter with tangy roasted red pepper spread, adding sun-dried tomatoes to key up the colour and consistency. It’s delightful with juicy chicken thighs and a garnish of sliced almonds for presentation points (and paleo points). Pair your proteins with heirloom zucchini and broccoli florets spiced with a whiff of smoky pimentón.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 300g Broccoli florets
- 2 Heirloom zucchini
- 15g Sliced sun-dried tomatoes
- 30ml Roasted red pepper spread
- 25g Almonds
- 15g Almond butter
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, smoked paprika, turmeric, cayenne pepper)
Contains: Almonds, Sulphites
You will need:
Medium pan
Large pan
Whisk
Oil
Salt & pepper (S&P)
Total Fat
38 g
Saturated Fat
5 g
Sodium
780 mg
Total Carb
26 g
Sugars
8 g
Protein
45 g
Fibre
9 g
Preparation
Cook the chicken
Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Toast the almonds
Meanwhile, heat a large, dry pan on medium. Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl and reserve the pan.
Sauté the vegetables
Halve the zucchini lengthwise; thinly slice crosswise. In the reserved pan, heat a drizzle of oil on medium-high. Add the broccoli (halve if large) and sauté, partially covered, 5 to 7 min., until beginning to brown. Add 2 tbsp water (double for 4 portions), the zucchini, remaining spices and S&P. Sauté, 2 to 3 min., until the water has evaporated and the broccoli is tender.
Make the romesco sauce
Meanwhile, roughly chop the tomatoes. In a medium bowl, whisk 2 tbsp oil, 1 tbsp water (double both for 4 portions), the roasted red pepper spread, tomatoes, almond butter and S&P.
Plate your dish
Divide the romesco sauce between your plates and spread out in a circular motion. Top with the vegetables and chicken. Garnish with the almonds. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
