Grilled Roman Chicken
with Tomato and Herb Salad
This Italian-inspired dish is a lighter meal, perfect for those hot summer nights. Dig in to juicy marinated chicken, grilled tomatoes, ciabatta, fresh torn basil, and the perfect sprinkling of Parmesan. That's amore!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Parmesan Cheese, shredded
Not included in your delivery
Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat grill to 450°F over medium-high heat. Halve the ciabattas. Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving ½-inch intact on the other side. Open up chicken like a book and season with salt and pepper. Toss together chicken, Italian seasoning and 1 tbsp oil (dbl for 4ppl) in a medium bowl.
Whisk together the balsamic glaze and 2 tbsp oil in large bowl. Season with salt and pepper. Set aside.
Lightly oil grill grates. Add tomatoes to grill and cook turning once, until grill marks form, 1-2 min per side. Remove tomatoes to bowl with the dressing and toss to coat. Set aside.
Add ciabatta to grill and cook, flipping once, until grill marks form, 2-3 min per side. Remove to a cutting board to cool.
While the ciabatta cools, add chicken to grill. Reduce heat to medium, close lid and grill until chicken is cooked through, flipping once, 5-7 min per side.**
Tear the grilled ciabatta into medium-sized pieces. Add the spinach and ciabatta to the bowl with the tomatoes and toss to combine. Slice the chicken. Divide the salad between plates and top with the chicken. Sprinkle with the Parmesan cheese. Tear over the basil.