Prep Time: 20 min. • Cook Time: 35 min.
Preheat oven to 450°F. Heat grill. Slice potatoes ¼-inch thick. Trim the leeks, split lengthwise and rinse. Trim the root from the frisee, then wash and dry the leaves. Season the chicken breasts with ¼ teaspoon of salt and ¼ teaspoon of smoked paprika.
Toss the sliced potatoes with 2 teaspoons of olive oil and a pinch of salt and pepper. Spread in an even layer on a foil-lined or non-stick sheet pan. Place in oven and roast until tender, about 20 minutes.
Combine ¼ teaspoon salt, the tomato paste, roasted peppers, garlic, remaining smoked paprika, half the almonds, and the red wine vinegar (reserve 1 teaspoon to dress the salad later) in the jar of a blender and blend until smooth. Slowly drizzle in ½ cup extra virgin olive oil.
Grill the chicken breasts over medium-high heat for about 15 minutes or until cooked through.* Grill the leeks until tender.
Toss the potatoes with the frisee, remaining almonds, 1 teaspoon of red wine vinegar, 2 teaspoons of extra virgin olive oil and a pinch of salt.
Serve the grilled chicken breast with the potato salad, romesco sauce, and grilled leeks.
*For food safety, , cook chicken to an internal temperature of 165°F.
Approximate Nutritional Information (Per serving):
Calories 690, Fat 47g, Sat Fat 6g, Trans Fat 0g, Cholesterol 75mg, Sodium 590mg, Total Carbohydrate 39g, Fiber 11g, Sugars 6g, Protein 36g
ALLERGEN INFORMATION: Peanut-Free, Egg-Free, Soy-Free, Dairy-Free