Chicken with hazelnut romesco, roasted cabbage, and lemon zucchini

Name: Chicken with hazelnut romesco, roasted cabbage, and lemon zucchini
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1.3 lb skinless chicken breasts; 1.1 lb green cabbage; 10.5 oz zucchini; 5.3 oz roasted red pepper; 1.4 oz toasted hazelnuts; 2 cloves garlic; 4 tbsp olive oil; 1 tbsp sherry vinegar; 1 1/2 tsp sweet paprika; 3/4 tsp ground cumin; 1/4 tsp red pepper flakes; 1 medium lemon; 1/3 cup fresh parsley; 1 1/4 tsp salt; 1/2 tsp black pepper

Golden, juicy chicken breasts served with a mild roasted pepper and hazelnut romesco, paired with roasted cabbage wedges and lemon-sautéed zucchini. An original, flavorful low-carb recipe.

20 minPrep

30 minCook

50 minTotal

4Servings

Gluten-FreeDairy-FreeLow CarbHigh ProteinDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

4 600 g skinless chicken breasts (boneless)
1/2 500 g green cabbage (cut en 4 wedges)
2 300 g zucchini (en medias lunas)
1 150 g roasted red pepper (pelado and escurrido)
40 40 g toasted hazelnuts (skinless if possible)
2 10 g garlic (1 clove for the sauce and 1 for the calabacines)
60 60 ml olive oil (divided)
15 15 ml sherry vinegar (for the sauce)
4 4 g sweet paprika (divided)
2 2 g ground cumin (divided)
1 1 g red pepper flakes (optional)
1 70 g lemon (zest and 30 ml/2 tbsp of juice)
10 10 g fresh parsley (chopped)
8 8 g salt (or to taste)
2 2 g black pepper (freshly ground)

Nutrition facts

per serving

395 kcal

Calories

40 g

Protein

12 g

Carbs

21 g

Fat

4 g

Fiber

8 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Tree NutsSulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper or lightly grease it.
2
Place the green cabbage wedges on the baking sheet. Drizzle with 30 ml (2 tbsp) olive oil and season with 4 g (about 3/4 tsp) salt, 1 g (1/4 tsp) black pepper, 2 g (3/4 tsp) sweet paprika, and 1 g (3/8 tsp) ground cumin. Roast for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until the cabbage is tender and browned at the edges.
3
While the cabbage roasts, pat the chicken breasts dry with paper towels. Season them with 2 g (about 1/2 tsp) salt, 1 g (1/4 tsp) black pepper, 2 g (3/4 tsp) sweet paprika, and 1 g (3/8 tsp) ground cumin.
4
Heat a large skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the chicken breasts for 4 to 5 minutes per side until nicely golden. Lower to medium heat and cook 4 to 6 minutes more, turning once if needed, until the center reaches 74 °C / 165 °F. Remove and let rest for 5 minutes.
5
For the romesco sauce, place the roasted red pepper, toasted hazelnuts, 1 garlic clove, sherry vinegar, red pepper flakes if using, zest of half the lemon, 15 ml (1 tbsp) lemon juice, 15 ml (1 tbsp) olive oil, and 2 to 3 tablespoons water in a blender or food processor. Blend until thick but smooth. Adjust with a pinch of salt and black pepper.
6
In the same skillet used for the chicken, heat 15 ml (1 tbsp) olive oil over medium heat. Add the zucchini and sauté for 3 minutes. Stir in 1 minced garlic clove and cook 1 minute more. Add 15 ml (1 tbsp) lemon juice, a pinch of salt, and cook 1 to 2 minutes more, until the zucchini is tender but still firm.
7
Spoon romesco sauce onto each plate. Top with one chicken breast, add the roasted cabbage wedges and lemon zucchini, and finish with chopped fresh parsley and the remaining lemon zest.
8
If desired, warm the romesco in a small pan for 30 seconds over low heat before serving, without letting it boil.

Chef tips

For juicier chicken, let the breasts sit at room temperature for 10 minutes before cooking. The romesco sauce can also be made ahead and refrigerated for up to 2 days.

Substitutions

You can substitute the hazelnuts with toasted almonds, green cabbage with pointed cabbage, and sherry vinegar with red wine vinegar. If you prefer boneless chicken thighs, adjust the cooking time based on thickness.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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