Grilled Romesco Chicken With Grilled Fennel Salad

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon wine vinegar
• 1 tablespoon honey
• salt and black pepper
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 4 boneless skinless chicken breasts (5 to 6 oz each)
• 1/2 cup jarred fire roasted red pepper
• 1/4 cup wine vinegar
• 2 tablespoons sugar
• 2 tablespoons slivered almonds, toasted
• 1 tablespoon tomato paste
• kosher salt, to taste
• red pepper flakes, to taste
• 1 red onion, sliced into 1 1/2 inch thick rounds
• 1 fennel bulb, sliced into 1 1/2 inch thick rounds
• olive oil
• salt and pepper, to taste
• 1/4 cup kalamata olive, pitted and halved
• 1/4 cup chopped fennel, fonds
• reserved vinaigrette

Recipe

• 1 in a small bowl, whisk together the 3 tablespoons olive oil, lemon juice, 1 tablespoon vinegar, honey salt and pepper. reserve half to use for the salad and to the over portion, add the paprika, garlic powder, and remaining salt. put the chicken in a siplock bag and pour in the marinade. place chicken in the refrigerator until ready to grill.
• 2 for the sauce, put the ingredients into a blender container and blend until smooth, pour into a small saucepan and bring to boil. reduce heat and cppk 5 minutes, remove from heat and keep warm.
• 3 for the fennel and onions, drizzle with a small amount of olive oil, sprinkle with salt and pepper to taste.
• 4 preheat grill to medium and grill the chicken uncovered, over direct heat until chicken reaches an internal temperature of 165 degrees.
• 5 place the onion and fennel slices on the grill and cook uncovered for 5 minutes per side or until soft. cut vegetables into slices, add the olives and toss with reserved vinaigrette.
• 6 to serve, divide the sauce evenly among 4 warmed dinner plates, place a chicken breast in the center and scatter the salad around the outside. garnish with fennel fonds.