Chicken & Nectarine Panzanella
with Mint, Zucchini, and Fresh Bocconcini
What’s not to like about a salad that’s equal parts bread and veggies? This panzanella is bulked up with thinly shaved zucchini, fresh bocconcini, and juicy nectarine. Unlike most salads, this one is even better made a few hours in advance. Just toss in the arugula and mint right before serving!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Demi Baguette
(Contains: Gluten, Barley)
2 unit
Nectarine
1 unit
Zucchini
56 g
Shallot
1 unit
White Wine Vinegar
(Contains: Sulphites)
340 g
Chicken Breasts
7 g
Mint
113 g
Bocconcini Cheese
(Contains: Milk)
56 g
Baby Arugula
Not included in your delivery
unit
Oil*
unit
Salt*
unit
Pepper*
Nutrition Values
Cooking Steps
Preheat your oven to 400°F. Start prepping when your oven comes up to temperature!
Toast the bread: Slice the baguette into 3⁄4-inch cubes. Toss bread cubes on a baking sheet with a drizzle of oil. Toast bread cubes in the oven until golden brown, 5-6 min. Set aside.
Prep: Wash and dry all whole produce. Meanwhile, halve, pit, and thinly slice the nectarines. Thinly slice the shallot(s). Using a vegetable peeler, shave the zucchini into ribbons lengthwise. Toss the zucchini ribbons in a large bowl with the shallots, vinegar and a drizzle of oil. Season with salt and pepper.
Cut the chicken breasts into 3/4-inch cubes.
Cook the chicken: Season the chicken cubes with salt and pepper. Heat a large pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook, stirring occasionally, until chicken is golden and cooked through, 4-5 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)
Finish and serve: Toss the bocconcini, bread cubes, chicken, mint, arugula and nectarine into the bowl with the zucchini ribbons. Divide between plates. Coarsely rip the mint leaves and sprinkle overtop. Enjoy!
BBQ TIP: Instead of pan-frying, grill chicken on medium heat, with lid closed, 6 to 8 min per side, until cooked to temperature above. Then cut into bite-sized pieces.
