Chicken with Red Pepper-Pecan Romesco Sauce

Ingredients

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Pecans

  Nuts

  ½ cup, chopped or 55g

• Garlic

  Raw

  1 clove or 3g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Red wine vinegar

  1 tbsp or 15g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

Directions

1. Preheat the grill to medium-high. Grill the bell peppers and tomato, turning occasionally, until blistered and charred in spots, about 12 to 15 minutes. Transfer to a plate and let cool until manageable, about 5 minutes.
2. Meanwhile, season the chicken with 1/4 teaspoon each of salt and pepper. Grill the chicken, flipping occasionally, until an instant-read thermometer reads 165°F in the thickest part, about 6 to 8 minutes. Transfer to a plate, tent with foil, and let rest for 10 minutes.
3. Remove and discard the skin and seeds from the peppers and tomato. In a blender, combine the peppers, tomato, pecans, garlic, oil, vinegar, crushed red pepper, and the remaining salt and pepper. Puree until smooth, about 1 minute. Serve the chicken with the sauce and garnish with scallions, if desired.