Roasted Chicken with Creamy Pepper Almond Sauce & Green Vegetables
Ingredients
- —2 chicken breasts (approx. 170 g each)
- —1 red bell pepper
- —200 g broccolini
- —150 g green beans
- —25 g blanched almonds
- —1 small clove of garlic
- —2 tbsp Greek yogurt
- —2 tbsp extra virgin olive oil
- —1 tsp smoked paprika
- —½ tsp cumin
- —1 tbsp fresh basil
- —1 tsp lemon juice
- —Sea salt
- —Freshly ground black pepper
Instructions
This dish proves that comfort food can also be light and nutritious. Juicy oven-baked chicken breast is paired with a velvety sauce made from roasted peppers and almonds. Broccolini and green beans provide a fresh, crunchy contrast, while basil adds a Mediterranean touch.
A colorful dinner full of proteins, fibers, and healthy fats that is easy to prepare but looks like it came from a modern cooking magazine.
Preheat the oven to 200°C.
Place the whole bell pepper in the oven and roast for about 20 minutes until the skin starts to blacken.
Let it cool slightly and remove the skin.
Toss the chicken breasts with 1 tablespoon of olive oil, smoked paprika, sea salt, and pepper, and bake them in the oven for 20 minutes.
Meanwhile, cook the broccolini and green beans for 4 to 5 minutes until tender-crisp and briefly rinse with cold water.
Puree the roasted pepper with the almonds, garlic, Greek yogurt, lemon juice, cumin, and a tablespoon of olive oil until smooth.
Divide the sauce between two plates.
Place the chicken on top and serve with the green vegetables.
Garnish with basil and a small drizzle of olive oil.
Serving Tip
Delicious with roasted cauliflower or a small fennel and lemon salad.
Storage Tip
Store the chicken, sauce, and vegetables covered in the refrigerator for up to 2 days. Reheat the chicken and vegetables gently and serve the sauce lukewarm or cold.