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Grilled Roman-Style Chicken

Grilled Roman-Style Chicken

with Tomato and Herb Salad

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This Italian-inspired dish is a light meal, perfect for those hot summer nights. Dig in to juicy marinated chicken, grilled tomatoes, ciabatta, fresh torn basil and a sprinkling of Parmesan. That's amore!

Tags:Discovery
Allergens:Wheat/BléSulphites/SulfiteMilk/Lait

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

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 Roll

(ContainsWheat/Blé)

227 g

Baby Heirloom Tomatoes

7 g

Basil

2 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

1 tbsp

Italian Seasoning

113 g

Baby Spinach

Not included in your delivery

3.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories650 kcal
Fat33 g
Saturated Fat7 g
Carbohydrate39 g
Sugar11 g
Dietary Fiber4 g
Protein49 g
Cholesterol135 mg
Sodium710 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Medium Bowl
Measuring Spoons
Large Bowl
Whisk
Aluminum Foil
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 the grill to 450°F over medium-high heat. Halve ciabatta. 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 end. Open up chicken like a book and season with salt and pepper. Toss together chicken, Italian seasoning and 1 tbsp oil (dbl for 4 ppl) in a medium bowl.

2

Add balsamic glaze and 2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Set aside.

3

Add tomatoes and 1/2 tbsp oil (dbl for 4 ppl) to another medium bowl. Season with pepper, then stir to combine. Arrange tomatoes on one side of an 18x12-inch piece of foil. (NOTE: For 4 ppl, make 2 pouches, using 2 sheets of foil per pouch.) Fold foil in half over tomatoes and pinch edges to seal pouch. Place pouch on one side of the grill. Close lid and grill until tender, 5-6 min. Transfer tomatoes to the bowl with dressing and toss to coat. Set aside.

4

Meanwhile, add ciabatta to the other side of the grill. Close lid and grill, flipping once, until grill marks form, 2-3 min per side. Transfer to a cutting board to cool.

5

While ciabatta cools, add chicken to the other side of the grill. Reduce heat to medium. Close lid and grill, flipping once, until chicken is cooked through, 5-7 min per side.**

6

Tear grilled ciabatta into medium-sized pieces. Add spinach and ciabatta to the bowl with tomatoes. Toss to combine. Thinly slice chicken. Divide salad between plates, then top with chicken. Sprinkle with Parmesan. Tear basil over top.