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Grilled Romesco Chicken Buddha Bowl

Grilled romesco chicken and peppers are the perfect topping for simple cooked rice in this Italian-style buddha bowl.

Chef Tip: To test if your grill pan is hot enough to cook on, flick a little water onto the pan. If it sizzles, you're good to go!


  • 10-15 mini bell peppers

  • Olive oil

  • Salt

  • 2 skinless chicken breasts

  • Haven’s Kitchen Red Pepper Romesco

  • 2 cups cooked rice

  • 2-3 sprigs of basil, chopped (or any of your choice)

  • ½ cup toasted almond slivers



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


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.


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


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.


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


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

Red Pepper Romesco

A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…

This recipe is also great with our Herby Chimichurri sauce.

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This Romesco Ceci Bean Soup is simple, yet flavorful. A hearty broth featuring beans and pasta that comes together in one-pot, in just 20 minutes,…
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