Romesco chicken is a quick and easy weeknight meal that will impress any dinner guests. This Spanish-inspired keto romesco sauce is made with red peppers, tomatoes, and toasted almonds. Let this flavor-packed sauce take your dish of roasted chicken and veggies to the next level!
Romesco Chicken Recipe Video
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Keto Romesco Chicken Ingredients
- 1 cup sliced almonds
- ⅔ cup roasted red peppers, diced
- ⅔ cup halved cherry tomatoes
- ½ cup chopped parsley
- 2 cloves garlic
- ¼ cup olive oil
- 2 tablespoons sherry vinegar
- 2 teaspoons smoked paprika
- ½ teaspoon salt
- 4 chicken breasts (butterflied) or 6 chicken thighs
Romesco Chicken Directions
Toast the almonds
Add sliced almonds to a non-stick skillet. Cook over medium-high heat, stirring frequently to prevent burning. Lightly toast the almonds for 2-3 minutes. Remove from heat to cool.
Add to a food processor
To a food processor or blend, add toasted almonds, roasted red peppers, tomatoes, parsley, garlic, olive oil, sherry vinegar, smoked paprika and salt.
Push until combined
Pulse or blend until smooth. Set aside. Sauce can be made ahead of time and stored in the refrigerator for up to 5 days.
Season chicken with salt and pepper. Pan cook in 3 tablespoons olive oil for 4-5 minutes each side. Or grill at 350-400 degrees for 4-8 minutes each side until cooked through.
Pour and gobble
Pour sauce over chicken and serve.
This looks so yummy! Do you think the sauce would go with walnuts instead of almonds?
Yes! You can use walnuts. I bet they would be delicious too.
Thank you for your recipes.