Chicken Breast with Romesco & Charred Asparagus

• 2chicken breasts, about 200 g each (400 g total)
• 250 gasparagus, woody ends snapped off
• 2 tbspolive oil
• Fine salt, to taste
• 150 gdrained roasted red pepper from a jar
• 50 gblanched almonds, toasted
• 2garlic cloves
• 1vine tomato, roughly chopped
• 1 tbspsherry vinegar
• 2 tspsmoked paprika
• 3 tbspextra virgin olive oil
• 100 grocket, optional (optional)
• 10 gbasil leaves, hand-torn, optional (optional)
• 1 tbspolive oil, for the optional rocket salad (optional)
• 1 tbsplemon juice, for the optional rocket salad (optional)
• 30 gParmesan, shaved, for the optional rocket salad (optional)
• Black pepper, to taste

Method

1. 1Make the romesco: blend the roasted red pepper, toasted almonds, garlic, tomato, sherry vinegar, smoked paprika and 2 tbsp of the extra virgin olive oil until you have a thick, slightly coarse sauce with visible flecks of almond. Season with salt and pepper and set aside.
2. 2Place the chicken breasts between two sheets of cling film and bash to an even 2cm thickness with a rolling pin; this is what gets you golden edges and a juicy middle.
3. 3Season the chicken generously on both sides. Heat 1 tbsp of the olive oil in a large frying pan over medium-high heat until shimmering. Cook the chicken for 5–6 minutes per side, until deeply golden and the thickest part reaches 75°C for 30 seconds, allowing longer if needed. Transfer to a board and rest for 3 minutes.
4. 4While the chicken rests, add the remaining 1 tbsp olive oil and tip the asparagus into the same hot pan. Cook over high heat for 3–4 minutes, turning occasionally, until charred in places and just tender with a bit of bite. Season with salt and pepper.
5. 5Spread a generous spoonful of romesco across each plate, sweeping it out with the back of the spoon.
6. 6Slice the rested chicken and arrange over the romesco with the asparagus. Divide the remaining sauce and reserved 1 tbsp extra virgin olive oil between the plates. Add the optional torn basil if using. Serve the optional rocket dressed with its listed oil, lemon juice and shaved Parmesan if using.

Per serving

kcal

841

protein

71.8g

fibre

8.2g

carbs

18.1g

fat

54.6g