Chicken with Smoky Romesco Sauce

🥘 Ingredients

• Israeli couscous
  1.5 c
• bell pepper
  2 unit
• black pepper
• butter
  2 tbsp
• chicken cutlets
  24 oz
• chicken stock concentrate
  2 unit
• cooking oil
  2 tsp
• garlic
  4 clove
• olive oil
  1/3 c
• panko breadcrumbs
  ½ cup
• pepitas
  1 oz
• red wine vinegar
  5 tsp
• salt
  2.667 tbsp
• smoked paprika
  2 tsp
• tomato
  2 unit
• zucchini
  2 unit

🍳 Cookware

• baking sheet
• aluminum foil
• baking sheet
• paper towels
• cutting board
• small pot
• blender

1. 

   1

   Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. Quarter bell pepper lengthwise; remove stems and seeds. Halve tomato lengthwise. Peel garlic .

   bell pepper: 2 unit, tomato: 2 unit, garlic: 4 clove
2. 

   2

   Toss bell pepper and tomato on a baking sheet with a large drizzle of olive oil and a big pinch of salt and black pepper . Push veggies to one side of sheet. Place garlic cloves in the center of a small piece of aluminum foil ; drizzle with olive oil and season with salt and pepper. Cinch into a packet; place garlic foil packet on empty side of sheet. Roast on top rack for ⏱️ 20 minutes (you'll add more to the sheet in Step 5).

   olive oil: 1/3 c, salt: 2.667 tbsp, black pepper
3. 

   3

   Meanwhile, trim and slice zucchini crosswise into ½-inch-thick rounds. Toss zucchini on one side of a second baking sheet with a drizzle of cooking oil , salt, and pepper. Pat chicken cutlets dry with paper towels and place on empty side of sheet. Drizzle with oil and season all over with salt and pepper. Roast chicken and zucchini on middle rack until zucchini is tender and lightly browned and chicken is cooked through, 18-22 minutes. Transfer chicken to a cutting board .

   zucchini: 2 unit, cooking oil: 2 tsp, chicken cutlets: 24 oz
4. 

   4

   While chicken and zucchini roast, melt butter (1 TBSP for 2 servings; 2 TBSP for 4 servings) in a small pot over medium-high heat. Add Israeli couscous ; cook, stirring, until couscous is lightly toasted, 1-2 minutes. Stir in 1 cup water (2 cups for 4) and chicken stock concentrate . Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes; season with salt and pepper to taste. Keep covered off heat until ready to serve.

   butter: 2 tbsp, Israeli couscous: 1.5 c, chicken stock concentrate: 2 unit
5. 

   5

   Once romesco veggies have roasted 20 minutes, remove sheet from oven. Transfer garlic foil packet to a plate to cool. Top romesco veggies on sheet with a drizzle of olive oil, panko breadcrumbs , pepitas , and smoked paprika ; season with salt and pepper. Carefully toss to combine. Return to top rack and roast until panko and pepitas are lightly toasted, 8-10 minutes more. Let cool for at least 5 minutes.

   panko breadcrumbs: ½ cup, pepitas: 1 oz, smoked paprika: 2 tsp
6. 

   6

   Carefully transfer romesco mixture from sheet to a blender or food processor (be sure to scrape in any browned bits and liquid too!). Remove roasted garlic from foil packet; add to blender. Add half the red wine vinegar , 3 TBSP water, 2 TBSP olive oil, and 1 tsp salt to blender (use all the vinegar, 6 TBSP water, 4 TBSP olive oil, and 1½ tsp salt for 4 servings). Blend, scraping down the sides as needed, until mostly smooth, 1-2 minutes. (If sauce seems too thick, blend in another 1-2 TBSP water.) Season romesco sauce generously with salt and pepper.

   red wine vinegar: 5 tsp
7. 

   7

   Slice chicken crosswise. Spread as much romesco sauce as you like on one side of each plate; fan chicken over top. Divide couscous and roasted zucchini between plates in separate sections. Serve. TIP: Refrigerate any remaining romesco sauce in an airtight container for up to 5 days.