Tip rice into a large pan and cover with 450ml (15fl oz) cold, salted water. Bring to boil, cover and simmer for 20-25min until tender. When cooked, remove from heat and leave covered to keep warm.
Step 2
Meanwhile, preheat grill to high. On a baking tray, drizzle 1tbsp of the oil over the peppers (skin-side up). Season. Grill for 5min until skins are blackened.
Step 3
Tip into a food processor (with skins), add 2tbsp of the oil, the almonds, lemon zest and juice, garlic, chilli, vinegar, one chopped tomato and some seasoning. Whiz for 2min to make the Romesco sauce. Set aside.
Step 4
Heat a large griddle or frying pan over high heat. Put chicken breasts on a board, cover with clingfilm and bash with a rolling pin to flatten to an even 2cm (¾ in) thickness. Rub with remaining 1tbsp oil and season. Griddle or fry breasts (in batches if needed) for 5min per side, until cooked.
Step 5
Chop remaining tomatoes and toss through salad. Serve with rice, chicken and the Romesco sauce.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
