Chicken with Smoky Romesco Sauce
plus Couscous & Roasted Zucchini
- Wheat
- Milk
This rich, piquant Spanish sauce of roasted red bell peppers, tomatoes, garlic, vinegar, and pepitas all blended together is simply magical, and turns everything it touches to gold! You’ll serve juicy roasted chicken cutlets on a bed of romesco sauce with sides of buttery couscous and tender roasted zucchini. Got leftover sauce? Woohoo! It’s amazing on roasted veggies and meats of all kinds. Pro tip: Swipe it on your sandwich for a next-level flavor boost that can’t be beat.
Ingredients
1 unit
Zucchini
1 unit
Chicken Stock Concentrate
2 clove
Garlic
2.5 teaspoon
Red Wine Vinegar
1 teaspoon
Smoked Paprika
12 ounce
Chicken Cutlets
1 unit
Tomato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Bell Pepper
¾ cup
Israeli Couscous
(Contains: Wheat)
½ ounce
Pepitas
Not included in your delivery
4 teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
10 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
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Quarter bell pepper lengthwise; remove stems and seeds. Halve tomato lengthwise. Peel garlic.
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Toss bell pepper and tomato on a baking sheet with a large drizzle of olive oil and a big pinch of salt and pepper. Push veggies to one side of sheet.
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Place garlic cloves in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet; place garlic foil packet on empty side of sheet.
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Roast on top rack for 20 minutes (you’ll add more to the sheet in Step 5).
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Meanwhile, trim and slice zucchini crosswise into ½-inch-thick rounds.
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Toss zucchini on one side of a second baking sheet with a drizzle of oil, salt, and pepper.
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Pat chicken* dry with paper towels and place on empty side of sheet. Drizzle with oil and season all over with salt and pepper.
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Roast chicken and zucchini on middle rack until zucchini is tender and lightly browned and chicken is cooked through, 18-22 minutes. Transfer chicken to a cutting board.
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While chicken and zucchini roast, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat.
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Add couscous; cook, stirring, until couscous is lightly toasted, 1-2 minutes. Stir in 1 cup water (2 cups for 4) and stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes; season with salt and pepper to taste.
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Keep covered off heat until ready to serve.
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Once romesco veggies have roasted 20 minutes, remove sheet from oven. Transfer garlic foil packet to a plate to cool.
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Top romesco veggies on sheet with a drizzle of olive oil, panko, pepitas, and paprika; season with salt and pepper. Carefully toss to combine.
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Return to top rack and roast until panko and pepitas are lightly toasted, 8-10 minutes more. Let cool for at least 5 minutes.
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Carefully transfer romesco mixture from sheet to a blender or food processor (be sure to scrape in any browned bits and liquid too!).
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Remove roasted garlic from foil packet; add to blender.
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Add half the vinegar, 3 TBSP water, 2 TBSP olive oil, and 1 tsp salt to blender (use all the vinegar, 6 TBSP water, 4 TBSP olive oil, and 1½ tsp salt for 4 servings).
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Blend, scraping down the sides as needed, until mostly smooth, 1-2 minutes. (If sauce seems too thick, blend in another 1-2 TBSP water.) Season romesco sauce generously with salt and pepper.
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Slice chicken crosswise.
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Spread as much romesco sauce as you like on one side of each plate; fan chicken over top.
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Divide couscous and roasted zucchini between plates in separate sections. Serve. TIP: Refrigerate any remaining romesco sauce in an airtight container for up to 5 days.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The romesco sauce is absolutely amazing and restaurant-quality, though some found it too vinegary while others wanted more smoky flavor.
- Ease of prep: This recipe requires more time and effort than usual, plus a blender or food processor that isn't mentioned upfront.
- Suggestions: Season the chicken beyond just salt and pepper, and consider starting zucchini later so everything finishes warm together.
- Portions: Many felt portions were too small, especially with only one tiny zucchini for two people.
- Equipment: Several customers were surprised they needed a blender or food processor, which should be clearly noted when selecting recipes.
Reviews from our home cooks
So, the peppers provided were yellow, which meant that my sauce was this pale shade of orange. It was a little off-putting. My husband doesn't usually care for sauces, so you can imagine his reaction to this stuff plastered over half of his plate underneath the chicken. That being said: WOW. He cleaned his plate. I cleaned my plate. His comment was "that sauce REALLY pulled it all together." The chicken, zucchini and couscous were so simple but went perfectly with that delicious romesco. Love, loved this dish!
That fresh-made Romesco sauce was absolutely the star of the show! Everyone loved it -- we made garlic bread alongside, and the kids ate their chicken and zucchini all up and started dipping garlic bread in the sauce because they wanted more sauce!! Delicious. We were confused by the instructions though -- they seemed to diverge from the nutrition info in the recipe, because they called for 1.5 teaspoons of salt in the blender for 4 servings. That alone would be 900 mg of sodium, and yet the recipe (which also calls for salt on the chicken, on the zucchini, in the couscous, etc.) only lists a bit over 900mg per serving total. I wonder if it's a typo, and the recipe should be saying 1900mg?
The romesco sauce was excellent, we've never cooked it before. It was a lot of work, but was also a new technique which we enjoyed. This was one of the best tasting dishes we've had from Hello Fresh.
The missing star is due to the instructions not being as clear as normal for Hello Fresh. For 4 people, the space on the baking sheets is pretty tough to make work as it is written. Despite that, the taste of the romesco sauce is AMAZING!!! It is my new favorite sauce, and I can't wait to make this again on my own to try on other dishes. Wonderful recipe (but some clarification on instructions for 4 people could improve things while cooking it).
The romesco sauce was literally one of the best things I've ever made! We saved the extra sauce and made flatbread pizzas with it, and it was delicious!!!!!!!!!!!!!
Thought this was very tasty! Did need more than just one pretty small zucchini. Also, garlic gets burnt, have to find a different way to roast it, I think it probably just has to be at a lower temperature. I had issues with mushy vegetables - I think they all got frozen and then thawed out all mushy - but I got a credit for them.
Cous cous was a miss for me, wife was ok with it. Chicken, cooked per directions, actually ended up quite dry. Still tasted good, though. Zucchini was spot on, but that sauce. Oh, that sauce! Yes please!
The romesco sauce is so delicious! We used the extra on sandwiches for lunch during the week
Really fantastic, though in the future I think the instructions could be a little clearer with the timing so the chicken and zucchini go in a bit later.
What a great flavor in the Romesco, would've liked to have a breaded chicken in this recipe to scoop the sauce.
