Grilled Romesco Chicken Buddha Bowl

Preheat your grill pan. In a large bowl, toss the peppers with a glug of oil and a pinch of salt. Set the peppers aside

STEP 2
In the same bowl, toss the chicken breasts with another glug of oil, a pinch of salt, and ½ a pouch of the Romesco sauce.

STEP 3
Add a small glug of oil to the pan and place the chicken on the grill (leaving some space to put the peppers)

STEP 4
Add the peppers to the grill pan. Continue cooking the chicken until it registers an internal temperature of 165F and until the peppers are tender but charred.

STEP 5
Slice the chicken breast. In the meanwhile, toss the rice with a squeeze of the Romesco and the chopped basil

STEP 6
Assemble the bowls by placing the herbed rice in the bowl and topping it with the chicken breast, grilled peppers, almonds, and another squeeze of the Romesco. Serve immediately