Catalan chicken with romesco verde and Spanish green beans

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Catalan chicken with romesco verde and Spanish green beans

Gluten-Free, Dairy-Free, Paleo, Soy-Free, Mediterranean, Diabetes-Friendly, Lean & Clean, Family-Friendly

2 Servings, 520 Calories/Serving

15 Minutes

Our house-made green romesco sauce helps you bring together this Spanish-inspired chicken dish with smoky green beans fast.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • ½ pound organic green beans
  • 3 tablespoons roasted almonds
  • 1 teaspoon sweet smoked paprika
  • Sun Basket tomato base (tomatoes - tomato paste - fresh garlic)
  • Sun Basket romesco verde (mild green chiles - pumpkin seeds - EVOO - sherry vinegar - fresh cilantro - fresh garlic - kosher salt)

Chef's Tip

For even more flavor, if you're not in a rush, cook the vegetables in the pan used to cook the chicken to infuse them with all those wonderful meaty juices. (You’ll also have one less pan to wash.)

Ingredient IQ

Originally from the northern Spanish region of Catalonia, romesco is a red pepper sauce thickened with ground nuts and stale bread. It’s often flavored with paprika, garlic, and vinegar, but the variations are endless. A perfect accompaniment for roasted fish and grilled meats, it’s also delicious as a spread on crostini or as a dip for raw vegetables.

Nutrition per serving

Calories: 520, Protein: 47g (94% DV), Fiber: 7g (28% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 6g, Saturated Fat: 3.5g (18% DV), Cholesterol: 125mg (42% DV), Sodium: 190mg (8% DV), Carbohydrates: 20g (7% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until slightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a plate. Add more oil between batches if needed.
While the chicken cooks, prepare the green beans.


Prep and cook the green beans

  • Trim the stem ends from the green beans.
  • Coarsely chop the almonds for garnish.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the green beans and cook, stirring occasionally, until starting to brown and soften, 3 to 4 minutes. Stir in the paprika and cook until fragrant, about 1 minute. Add the tomato base, season with salt and pepper, and cook, stirring occasionally, until most of the liquid has evaporated, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the chicken and green beans to individual plates. Drizzle half the romesco verde over the chicken and garnish the green beans with the almonds. Serve the remaining romesco on the side.

Kids Can!

  • Time the chicken.
  • Drizzle the romesco verde.
  • Garnish with the almonds.

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