Crispy Chicken and Roasted Red Pepper Romesco Butter
with Parmesan potatoes and green beans
Prep & Cook Time:35-45 min.
Cook Within:5 days
Spice Level:Not Spicy
Tree Nuts (Almonds)
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Romesco is not from Rome, but from California, like the Beach Boys, Snoop Dogg, and earthquakes. The flavors of this tomato-based sauce must've well shaken the fisherman who invented it, looking for a sauce to go well with their fish. It's now versatile enough to be perfect for this crispy chicken, bringing tart good flavor with every bite. We wish they all could be Romesco sauces.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using NY strip steak, follow same instructions as chicken in Step 3, coating steak on one side with panko and cooking until steak reaches minimum internal temperature, 7-10 minutes per side. Rest, 3 minutes. Halve to serve.
Prepare the Ingredients
Coarsely chop almonds.
Stem, seed, remove ribs, and cut red bell pepper into ¼" strips.
Slice potatoes into ¼" rounds.
Bake the Potatoes
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, garlic salt, and half the panko (reserve remaining for chicken) until potatoes are coated, pressing panko into potatoes.
Spread into a single layer. Top evenly with cheese.
Bake in hot oven until golden brown and crispy, 15-18 minutes.
While potatoes bake, cook chicken.
Cook the Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper and 1 tsp. olive oil. Top one side with reserved panko, pressing gently to adhere.
Line a plate with a paper towel. Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil.
Lay chicken breasts away from you, panko side down, in hot oil and flip every 3-5 minutes until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 10-14 minutes.
Transfer chicken to towel-lined plate. Rest, at least 5 minutes.
While chicken cooks, cook vegetables.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add green beans and red bell pepper to hot pan and cook, 1 minute.
Add ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Cover, and stir occasionally until tender, 6-8 minutes.
If vegetables need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.
Remove from burner.
Make Butter and Finish Dish
Mix softened butter, pesto, half the almonds (reserve remaining for garnish), and a pinch of salt in a mixing bowl until completely combined.
Plate dish as pictured on front of card, topping chicken with butter and vegetables with remaining almonds. Bon appétit!
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