Warm Green Romesco Chicken Bowl with Lemon Rice, Sautéed Asparagus, and Crunchy Pepitas

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the green bell pepper and 2 garlic cloves on a small tray, drizzle with 1 tablespoon olive oil, add a pinch of salt, and roast for 15 minutes until the pepper is tender with lightly browned edges.

2. 2

   Meanwhile, cook the jasmine rice with 480 ml (2 cups) water and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest for 5 minutes; then fluff with a fork and mix with the zest of half the lemon and 1 tablespoon lemon juice.

3. 3

   In a dry skillet over medium heat, toast 40 g (about 1/3 cup) pumpkin seeds for 2 to 3 minutes, stirring often, until lightly crackling and fragrant. Set aside. In the same skillet, toast the breadcrumbs for 1 minute until lightly golden and set aside.

4. 4

   For the green romesco sauce, add the roasted pepper, roasted 2 garlic cloves, spinach, parsley, basil, toasted pumpkin seeds, toasted breadcrumbs, red wine vinegar, sweet paprika, cumin, 2 tablespoons olive oil, 3 tablespoons lemon juice, 3 tablespoons chicken broth or water, 1/2 teaspoon salt, and black pepper to a blender. Blend until thick yet spoonable.

5. 5

   Season the chicken with the remaining finely chopped garlic, 1/2 teaspoon salt, black pepper, and 1 tablespoon olive oil. Heat a large skillet over medium-high heat and cook the chicken for 4 to 5 minutes per side, until browned and fully cooked through. Remove from the heat and toss with 3 to 4 tablespoons of the green romesco sauce to lightly glaze it.

6. 6

   In the same skillet, add the remaining tablespoon of olive oil and sauté the asparagus with a pinch of salt for 4 to 5 minutes, until tender but still firm.

7. 7

   Roughly chop the remaining pumpkin seeds. To serve, divide the lemon rice among 4 bowls, top with the chicken, sautéed asparagus, and several more spoonfuls of green romesco sauce. Finish with the chopped pumpkin seeds and, if desired, a few extra drops of lemon juice.