What makes this dish special
Tender, grilled chicken breast coated in thyme and parsley
Topped with romesco—a savory Spanish purée of roasted red peppers, smoked paprika and garlic, thickened with almonds
Served on a sautéed vegetable hash of zucchini, corn, red onion, and red bell peppers, dusted with cayenne
Fragrant basmati rice to the side, brightened with cilantro, lime, and garlic
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