Romesco Chicken
Lemon-Basil Orzo
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- 2 Tbsp olive oil, divided
- 1 (12-oz) jar roasted red bell peppers, drained
- 1 Tbsp peanut butter
- 1 Tbsp lemon juice
- ½ tsp paprika
- ½ (5-oz) pkg baby spinach
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Cook chicken in 1 Tbsp hot oil in a skillet over medium-high heat 5 to 6 minutes or until done.
- Meanwhile, process bell peppers, 1 Tbsp oil, peanut butter, lemon juice, and paprika in a blender or food processor until smooth, scraping sides as needed.
- Add bell pepper mixture and spinach to skillet with chicken. Cook 3 minutes or until sauce is thoroughly heated and spinach wilts.
Side Dish Ingredients
- ⅓ cup orzo (2 oz)
- ½ lemon
- 1 Tbsp chopped fresh basil
- 2 tsp olive oil
Side Dish Instructions
- Cook pasta according to package directions.
- Meanwhile, grate ½ tsp zest and squeeze 1 Tbsp juice from lemon. Toss together pasta, lemon zest, lemon juice, basil, and oil in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
411
|
155
|
566
|
| Fat (g) | 22 | 5 | 27 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 41 | 4 | 45 |
| Carb (g) | 10 | 23 | 33 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 762 | 14 | 776 |
Quick & Healthy Meal Plan
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