Try this Romesco Chicken with Sautéed Leeks & Provincial Vegetables recipe, or contribute your own.
Suggest a better descriptionFOR THE ROMESCO
1.) Place almonds in bowl of food processor and process to fine crumbs.
2.) add remaining ingredients and process until a thick sauce is formed.
FOR THE VEG
1.) Sautee the leeks in olive oil until softened and they begin to develp color
2.) drizzle the eggplant, tomato, and zucchini with olive oil and season with salt. Roast in 400 degree oven until tender and color develops
FOR THE CHICKEN
1.) Cook breasts in the rational oven
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Serving Size: 1 Serving (339g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 233 | ||
Calories from Fat: 126 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 13.5mg | 4 % | |
Sodium 1410.2mg | 49 % | |
Potassium 556.5mg | 15 % | |
Total Carbohydrate 21.3g | 6 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 16.6g | ||
Protein 9.4g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 233
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