Grilled 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

• 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

• Vinegar

  Cider

  1 tbsp or 15g

• Red peppers

  Hot chili, raw

  0.005 cup, chopped or diced or 0.8g

• Scallions

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

  1 medium or 15g

• Chicken Breast Cutlets

  Wegmans

  16 oz uncooked or 452g

Directions

1. Preheat grill to medium-high. Grill bell peppers and tomato, turning occasionally, until blistered all over and charred in spots, 12 to 15 minutes. Transfer to a plate and let rest until cool enough to handle, about 5 minutes.
2. Meanwhile, sprinkle chicken with 1/4 teaspoon each salt and pepper. Grill the chicken, flipping occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 6 to 8 minutes total. Transfer to a plate, tent with foil and let rest for 10 minutes.
3. Remove and discard skin and seeds from the peppers and tomato. Place the peppers and tomato in a blender and add pecans, garlic, oil, vinegar, crushed red pepper and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Puree on high until well combined, about 1 minute. Serve the chicken with the sauce and topped with scallions, if desired.
4. (source: https://www.eatingwell.com/recipe/280000/grilled-chicken-with-red-pepper-pecan-romesco-sauce/)

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