Chicken with Red Pepper-Pecan Romesco Sauce

Ingredients

• Red bell pepper

  raw

  1 medium or 119g

• Tomatoes

  red, raw

  ½ medium whole or 62g

• Chicken breast

  raw, skinless

  8 oz or 227g

• Salt

  table

  ⅜ tsp or 2g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Pecans

  ¼ cup, chopped or 27g

• Garlic

  raw

  ½ clove or 2g

• Olive oil

  1 tbsp or 14g

• Scallions

  raw

  ½ medium or 8g

• Red wine vinegar

  ½ tbsp or 7g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

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.