I love Romesco sauce, and one afternoon I had a craving to pair it with grilled chicken. The only problem? I was out of almonds and didn’t have the traditional slice of white bread used in classic recipes. So I improvised, using toasted cashews instead. The result was a rich, slightly smoky, and mildly spicy sauce that worked beautifully with the chicken. Bonus: my version turned out completely gluten-free, which makes it perfect for serving to friends with dietary restrictions.
Whether you’re making this for a relaxed dinner or entertaining guests, it’s a dish that feels both wholesome and vibrant.
Why Cashews and Zucchini?
Traditional Romesco sauce includes almonds and bread, but swapping in cashews gave it a creamy texture and a mellow nuttiness. It’s a tweak that works well and helps make the dish naturally gluten-free. For the base, I wanted something light and fresh, so I chose zucchini spaghetti. It’s quick to make and keeps the meal feeling bright and clean. That said, you can easily substitute regular pasta or even serve this with grilled potatoes for a heartier take.
How to Serve Grilled Chicken and Romesco?
This Romesco sauce isn’t just for chicken. It’s also amazing with grilled salmon, crusty rustic bread, or spooned over crisp lettuce leaves. A handful of cherry tomatoes or a sprinkle of Parmesan adds a nice finish. When I serve this for friends, I often pair it with a chilled glass of white wine and a big green salad on the side.
Try It Yourself!
Ready to fire up the grill? This Grilled Chicken Romesco with Zucchini Spaghetti is easy to prepare, gluten-free, and full of flavor. It’s also delicious served with my Rustic No-Knead Bread Rolls for a heartier option. I’d love to hear how it turns out in your kitchen—tag me or leave a comment with your twist!
Looking for a different twist, or do you have leftover Grilled Chicken? Try this Easy Cashew Pesto for an alternative to Romesco sauce.
Grilled Chicken with Cashew Romesco and Zucchini Spaghetti
Ingredients
Grilled Chicken:
- 500 g chicken fillets
- 1 garlic clove crushed
- 1 tbsp olive oil
- 1 tsp salt
- 1 tbsp sherry vinegar or white balsamic vinegar or lemon juice
- Freshly ground black pepper
Cashew Romesco Sauce:
- 1 red bell pepper large or two smaller
- 1 shallot or small yellow onion
- 1 tomato
- 1 garlic clove
- 1 medium red chili mild or medium heat
- 2 dl or ¾ cup chopped flat-leaf parsley
- 2 dl or ¾ cup cashew nuts
- 0.5 dl or 3 tbsp olive oil
- 1 tsp flaky salt
- 1 tbsp sherry vinegar or white balsamic vinegar or lemon juice
- 1 tsp sugar optionally to balance the flavors
Zucchini Spaghetti:
- 2 medium zucchinis
- ½ tsp salt
- Boiling water
For Serving:
- 2 tbsp chopped parsley
- Parmesan cheese (not dairy-free)
Instructions
Marinate the Chicken:
- Place the chicken fillets in a bowl. Add the crushed garlic, salt, olive oil, sherry vinegar, and freshly ground black pepper. Mix well and let marinate for about 30 minutes.
Make the Cashew Romesco:
- Toast the cashews in a dry pan over medium heat, stirring constantly, until lightly golden. Set aside.
- Peel and quarter the onion. Remove the seeds and stem from the bell pepper and cut into 8 strips. Peel the garlic and remove the core. Halve the chili and remove seeds.
- Heat a dry pan and roast the pepper and chili strips skin-side down until the skins are blackened and charred. Set aside and let cool slightly. Once cool enough to handle, peel off most of the blackened skin from the bell peppers — it will lift easily and improves the texture of the sauce.
- In the same pan, roast the onion and garlic clove until they get a bit of color.
- Place all slightly cooled ingredients into a food processor: peeled peppers, chili, onion, garlic, toasted cashews, chopped parsley, tomato (quartered), olive oil, vinegar, and salt.
- Blend until mostly smooth but still with a little texture. Adjust seasoning (add a pinch of sugar if needed) with more salt or vinegar if needed. Add a splash of water if the sauce feels too thick.
Prepare the Zucchini Spaghetti:
- Wash the zucchinis and spiralize into spaghetti using a spiralizer. If you don’t have one, you can make tagliatelle-style ribbons with a vegetable peeler or grater.
- Bring 2 dl (¾ cup) of water to a boil.
- Place the zucchini noodles in a strainer and sprinkle with salt. Let them sit briefly.
- When ready to serve, pour the hot water over the zucchini in the strainer, then drain thoroughly.
Grill the Chicken:
- Preheat the grill and cook the chicken until nicely charred on the outside and juices run clear. Use a meat thermometer to check for doneness — the internal temp should reach 74°C / 165°F.
- Once cooked, wrap the chicken in foil and let it rest for a few minutes.
To Serve:
- Place a portion of zucchini spaghetti on each plate, top with a chicken fillet and a generous spoonful of cashew romesco. Finish with grated Parmesan (not dairy-free)and chopped parsley.
Notes
Tips & Variations
- Cashew Substitution: You can replace the cashew nuts with toasted almonds for a more traditional Romesco-style sauce.
- Salted Nuts: If you’re using pre-roasted and salted cashews, skip the salt until after blending and tasting the sauce. Adjust as needed.
- Zucchini Spaghetti Alternatives: Try serving the dish with regular pasta for a heartier meal, or pair it with grilled baby potatoes for a rustic twist.
