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Grilled Roman-Style Chicken
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Grilled Roman-Style Chicken

Grilled Roman-Style Chicken

with Tomato and Herb Salad

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:
Gluten
Sulphites
Milk

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

1 unit

Ciabatta Roll

(Contains Gluten)

227 g

Baby Heirloom Tomatoes

7 g

Basil

2 tbsp

Balsamic Glaze

(Contains Sulphites)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

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*

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Nutrition Values

Calories650 kcal
Fat33 g
Saturated Fat7 g
Carbohydrate39 g
Sugar11 g
Dietary Fiber4 g
Protein49 g
Cholesterol135 mg
Sodium710 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Paper Towel
Medium Bowl
Measuring Spoons
Large Bowl
Whisk
Aluminum Foil

Instructions

Prep
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.

Make dressing
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.

Grill tomatoes
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.

Grill ciabatta
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.

Grill chicken
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.**

Finish and serve
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.