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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