Bold, smoky flavours come from the right ingredients and techniques.
Our char-grilled chicken delivers a deep, smoky flavour, while sous vide cooking ensures perfect tenderness in every bite. Paired with a rich Romesco sauce, made with roasted capsicum, almonds, and a hint of smoked paprika, this dish brings a balance of sweet, nutty, and slightly spicy notes.
Whether you’re running a café, cafeteria, or catering service, this is a great way to serve up something full of flavour without extra time in the kitchen.
Ingredients
501 Grilled Chicken Breast
1 x 450g jar roasted red capsicum, drained
1/2 cup almonds (raw or roasted, unsalted)
1/4 cup oil-packed sun-dried tomatoes, rinsed and drained
2 cloves garlic, peeled and quartered
1 tbsp sherry vinegar or red wine vinegar
1 tsp smoked paprika
1/2 tsp fine sea salt (adjust to taste)
1/4 tsp cayenne pepper
1/2 cup extra-virgin olive oil
Preparation
Reheat: Place our 501 Grilled Chicken Breasts in a 180°C oven for 20 minutes, covered with foil.
Blend: Pulse all ingredients except oil in a food processor until finely chopped. Gradually add olive oil while blending until smooth.
Plate: Spoon the sauce onto your plate and top with sliced chicken.