Grilled Romesco Chicken With Grilled Fennel Salad Recipe

Name: Grilled Romesco Chicken With Grilled Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon white wine vinegar; 1 tablespoon honey; salt and black pepper; 1 tablespoon paprika; 1 teaspoon garlic powder; 1 teaspoon kosher salt; 4 boneless skinless chicken breasts (5 to 6 oz each); ½ cup jarred fire roasted red pepper; ¼ cup white wine vinegar; 2 tablespoons sugar; 2 tablespoons slivered almonds, toasted; 1 tablespoon tomato paste; kosher salt, to taste; red pepper flakes, to taste; 1 red onion, sliced into 1 1/2 inch thick rounds; 1 fennel bulb, sliced into 1 1/2 inch thick rounds; olive oil; salt and pepper, to taste; ¼ cup kalamata olive, pitted and halved; ¼ cup chopped fennel, fonds; reserved vinaigrette

Servings: persons

2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon honey
salt and black pepper
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
4 boneless skinless chicken breasts (5 to 6 oz each)
½ cup jarred fire roasted red pepper
¼ cup white wine vinegar
2 tablespoons sugar
2 tablespoons slivered almonds, toasted
1 tablespoon tomato paste
kosher salt, to taste
red pepper flakes, to taste
1 red onion, sliced into 1 1/2 inch thick rounds
1 fennel bulb, sliced into 1 1/2 inch thick rounds
olive oil
salt and pepper, to taste
¼ cup kalamata olive, pitted and halved
¼ cup chopped fennel, fonds
reserved vinaigrette

1
In a small bowl, whisk together the 3 tablespoons olive oil, lemon juice, 1 tablespoon vinegar, honey salt and pepper.
2
Reserve half to use for the salad and to the over portion, add the paprika, garlic powder, and remaining salt.
3
Put the chicken in a siplock bag and pour in the marinade.
4
Place chicken in the refrigerator until ready to grill.
5
For the sauce, put the ingredients into a blender container and blend until smooth, pour into a small saucepan and bring to boil.
6
Reduce heat and cppk 5 minutes, remove from heat and keep warm.
7
For the fennel and onions, drizzle with a small amount of olive oil, sprinkle with salt and pepper to taste.
8
Preheat grill to medium and grill the chicken uncovered, over direct heat until chicken reaches an internal temperature of 165 degrees.
9
Place the onion and fennel slices on the grill and cook uncovered for 5 minutes per side or until soft.
10
Cut vegetables into slices, add the olives and toss with reserved vinaigrette.
11
To serve, divide the sauce evenly among 4 warmed dinner plates, place a chicken breast in the center and scatter the salad around the outside.
12
Garnish with fennel fonds.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 1 tablespoon honey, and more.

Yes, Grilled Romesco Chicken With Grilled Fennel Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Romesco Chicken With Grilled Fennel Salad

How did you like this recipe?

Frequently Asked Questions