Smoky Pan-Seared Chicken with Roasted Cauliflower & Quick Romesco Sauce
This shareable, Spanish-inspired dish features pan-seared chicken and charred, roasted cauliflower in a smoky Romesco sauce that comes together quickly. In fact, the entire dish is ready in 30 minutes! For a little flair, you can plate this meal by spreading the romesco on the plate first, then arranging the chicken and cauliflower top. But it will be equally tasty any way you serve!
Servings: 2
Ingredients
For the Cauliflower:
- 1 head cauliflower chopped into small florets
- 2 tsp olive oil
- 1 pinch kosher salt
- 1 pinch ground black pepper
- ⅛ tsp smoked paprika
For the Chicken:
- 1 lb thin chicken breasts or chicken breast cutlets (¼ – ½ inch thick)
- 1 Tbsp olive oil
- 1 pinch kosher salt
- 1 pinch ground black pepper
- 1 pinch smoked paprika
- 1 pinch garlic powder
For the Quick Romesco Sauce:
- ¾ cup jarred roasted red peppers
- ¼ cup unsalted almonds
- 1 small garlic clove
- ¼ cup sundried tomatoes jarred
- 1 tsp smoked paprika
- 1½ Tbsp red wine vinegar
- ¼ cup olive oil
- ¼ tsp kosher salt
- ⅛ tsp ground black pepper
Instructions
- Preheat oven to 450°F. Toss cauliflower with oil, salt, pepper and smoked paprika.
- Spread cauliflower on sheet pan and roast for 15-20 minutes.
- Blend the romesco sauce ingredients together for 2-3 minutes until creamy.
- Pat chicken dry and season with salt, pepper, paprika and garlic powder.
- Heat skillet over medium heat and add oil until shimmering. Add chicken and cook 4-5 minutes on the first side. Flip and cook 3-4 minutes more until the chicken reaches an internal temperature of 165°F.
- When the cauliflower is roasted and chicken is cooked, spoon the romesco onto the plate with chicken and cauliflower. Serve hot.
