Romesco Chicken & Roasted Veg

• Chicken breast(600 g)
• Bell pepper(3)
• Courgette(2)
• Red Onion(1)
• Garlic(3 cloves)
• Tomato paste(2 tbsp)
• Roasted peanuts(180 g)
• Almonds(40 g)
• Olive oil(4 tbsp)
• Smoked paprika(2 tsp)
• Vinegar(1 tbsp)
• Lemon(1)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Flat Leaf Parsley(15 g)

Method

1. 1

   Heat the oven to 220°C. Slice the {Bell pepper} into thick strips, cut the {Zucchini} into chunky half-moons, and cut the {Red Onion} into wedges. Pat the {Chicken breast} dry.

   ~10 min

2. 2

   Blend the {Garlic}, {Tomato paste}, {Roasted peanuts}, {Almonds}, {Olive oil}, {Smoked paprika}, {Vinegar}, juice from half the {Lemon}, {Salt}, and {Black pepper} into a thick romesco. Reserve about one-third for serving.

   ~5 min

3. 3

   Spread the {Bell pepper}, {Zucchini}, and {Red Onion} on a large tray. Toss with half of the remaining {Olive oil}. Nestle the {Chicken breast} on top and coat each piece with the rest of the romesco, leaving the tops generously covered.

4. 4

   Roast for 25 minutes, until the vegetables are tender and the chicken is cooked through to 74°C in the thickest part.

   ~25 min

5. 5

   Scatter over the {Fresh parsley}, squeeze over the remaining half of the {Lemon}, and serve with the reserved romesco spooned around the tray.