Creamy Romesco Chicken & Garlic Bread with Roasted Broccoli & Parmesan Cheese

Creamy Romesco Chicken & Garlic Bread

with Roasted Broccoli & Parmesan Cheese

30 MIN
+$2.99/serving 2 Servings
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  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
    Wellness
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
    Wellness
  • with Salmon

    From the Test Kitchen

    In this dish, you'll top Italian-seasoned chicken with a creamy romesco sauce for dynamic flavor in every bite. Hearty sides of garlic bread and roasted broccoli sprinkled with parmesan cheese serve as ideal accompaniments.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
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    ingredients
    Creamy Romesco Chicken & Garlic Bread with Roasted Broccoli & Parmesan Cheese
    Title
    • 2 Skin-On Salmon Fillets
    • ½ lb Broccoli
    • 1 Small Baguette
    • ½ oz Garlic & Herb Flavored Butter
    • 3 Tbsps Romesco Sauce (Contains Almonds)
    • ¼ cup Grated Parmesan Cheese
    • 2 Tbsps Crème Fraîche
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Remove the butter from the refrigerator to soften. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the stem; cut the broccoli into small florets. Halve the baguette. In a bowl, combine the romesco and crème fraîche.

    2 Roast the broccoli & garlic bread

    Line a sheet pan with foil. Transfer the broccoli florets to one side of the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 9 minutes. Leaving the oven on, remove from the oven. Carefully place the halved baguette on the other side of the sheet pan, cut side up. Evenly spread the softened butter onto the baguette, then top with half the parmesan. Return to the oven and roast 5 to 7 minutes, or until the baguette is lightly browned, the cheese is melted, and the broccoli is tender when pierced with a fork. Remove from the oven. Transfer the garlic bread to a cutting board; carefully halve on an angle.

    Roast the broccoli & garlic bread
    Cook the fish & serve your dish
    3 Cook the fish & serve your dish

    Meanwhile, pat the fish dry with paper towels. Season with salt and pepper on both sides. Season only on the skinless side with enough of the Italian seasoning to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the cooked fish with the garlic bread and roasted broccoli. Top the fish with the creamy romesco. Garnish with the remaining parmesan. Enjoy!

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

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