Pesto Chicken
with Tomato-Cucumber Panzanella Salad
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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Poitrines de poulet
2 pièce(s)
Tomato
400 g
Mini concombres
¼ tasse(s)
Pesto au basilic
(Contient: Lait, Soya)
1 pièce(s)
Demi-baguette
(Contient: Gluten, Orge)
2 gousse(s)
Ail
14 g
Persil
2 cs
Vinaigre balsamique
(Contient: Sulfites)
Pas inclus dans votre livraison
pièce(s)
Huile*
Ustensiles
Instructions
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.)
