Chicken with Smoky Romesco Sauce

🥘 Ingredients

• Israeli couscous
  1 c
• bell pepper
  1 large
• black pepper
  1 tsp
• butter
  1 tbsp
• chicken cutlets
  10 oz
• chicken stock concentrate
  1 unit
• cooking oil
  1 tbsp
• garlic
  3 cloves
• garlic foil packet
• olive oil
  1 tbsp
• panko breadcrumbs
  2 tbsp
• pepitas
  2 tbsp
• red wine vinegar
  2 tbsp
• salt
  1 tsp
• smoked paprika
  1 tsp
• tomato
  1 large
• zucchini
  1 medium

🍳 Cookware

• baking sheet
• aluminum foil
• small pot
• blender
• baking sheet

1. 

   1

   Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce.
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.

   bell pepper: 1 large, tomato: 1 large, olive oil: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Meanwhile, trim and slice zucchini crosswise into ½-inch-thick rounds. Place on the remaining side of the baking sheet and drizzle with cooking oil .

   zucchini: 1 medium, cooking oil: 1 tbsp
4. 

   4

   Place garlic on a square of aluminum foil , wrap tightly, and place on the baking sheet. Roast everything ⏱️ 20 minutes . While veggies roast, melt butter in a small pot over medium-high heat. Stir in Israeli couscous , chicken stock concentrate , and 1 cup water. Simmer until liquid is absorbed ⏱️ 5 minutes .

   garlic: 3 cloves, butter: 1 tbsp, Israeli couscous: 1 c, chicken stock concentrate: 1 unit
5. 

   5

   Once romesco veggies have roasted 20 minutes, remove sheet from oven. Transfer garlic foil packet to a plate to cool.

   garlic foil packet
6. 

   6

   Carefully transfer romesco veggies from sheet to a blender or food processor. Add red wine vinegar , smoked paprika , pepitas , and a splash of water. Blend until smooth, making sure to scrape in any browned bits and liquid too.

   red wine vinegar: 2 tbsp, smoked paprika: 1 tsp, pepitas: 2 tbsp
7. 

   7

   Pat chicken cutlets dry and season with salt and black pepper . Coat lightly with panko breadcrumbs . Roast on a separate baking sheet ⏱️ 15 minutes until cooked through. Slice chicken cutlets crosswise. Serve over the smoky romesco sauce with fluffy couscous and roasted zucchini .

   chicken cutlets: 10 oz, salt, black pepper, panko breadcrumbs: 2 tbsp, chicken cutlets, zucchini