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Pesto Chicken

Pesto Chicken

with Tomato-Cucumber Panzanella Salad

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There’s nothing delicate about this chunky panzanella with homemade croutons. Together with crunchy cucumbers and roasted tomatoes, this salad is the perfect pairing for the easiest pesto roast chicken.


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

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

2 unit


400 g

Mini Cucumber

¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

1 unit

Demi Baguette


2 clove


14 g


2 tbsp

Balsamic Vinegar


Not included in your delivery



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1975 kJ
Calories472 kcal
Fat18 g
Saturated Fat0 g
Carbohydrate33 g
Sugar0 g
Dietary Fiber7 g
Protein45 g
Cholesterol0 mg
Sodium607 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Instructionsarrow up iconarrow up icon
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Preheat the oven to 400°F. (To bake the croutons, tomatoes and chicken.) Start prepping when the oven comes up to temperature!


Bake the croutons: Cut the baguette into 1/2-inch cubes. Mince or grate the garlic. On a baking sheet, toss the bread cubes with garlic and a drizzle of oil. Bake in the centre of the oven until golden, stirring halfway through, 8-10 min.


Prep: Meanwhile, wash and dry all produce. Coarsely chop the parsley. Cut the cucumbers into 1/2-inch pieces. Cut the tomatoes into 1/2-inch wedges.


Prep the tomatoes: Transfer the croutons to a plate. In a large bowl, toss the tomatoes with the vinegar and a drizzle of oil. Arrange the tomatoes on one side of the baking sheet (don't discard the juices in the bowl - we'll use it later!) Roast the tomatoes in the centre of the oven 5-6 min. (We'll add the chicken to this later.)