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Grilled Roman Chicken

Grilled Roman Chicken

with Tomato and Herb Salad

Grill
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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!

Allergens:Wheat/BléSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

1 unit

Ciabatta Bun

(ContainsWheat/Blé)

7 g

Basil

2 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

1 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

113 g

Baby Spinach

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2301 kJ
Calories550 kcal
Fat23 g
Saturated Fat5 g
Carbohydrate37 g
Sugar10 g
Dietary Fiber4 g
Protein49 g
Cholesterol135 mg
Sodium850 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Medium Bowl
Measuring Spoons
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

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.

2

Whisk together the balsamic glaze and 2 tbsp oil in large bowl. Season with salt and pepper. Set aside.

3

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.

4

Add ciabatta to grill and cook, flipping once, until grill marks form, 2-3 min per side. Remove to a cutting board to cool.

5

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.**

6

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.