Pesto Chicken

Pesto Chicken

with Tomato-Cucumber Panzanella Salad

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Panzanella is an Italian salad that combines toasty homemade croutons with veggies! Together with crunchy cucumbers and roasted tomatoes, this salad is the perfect pairing for the easiest chicken dish.


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

4 unit


1 unit


¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

1 unit

Demi Baguette


10 g


10 g


2 tbsp

Balsamic Vinegar


Not included in your delivery



2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1849 kJ
Calories442 kcal
Fat11 g
Saturated Fat3 g
Carbohydrate37 g
Sugar4 g
Dietary Fiber1 g
Protein48 g
Cholesterol105 mg
Sodium592 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Non-Stick Pan
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!


Make the croutons: Cut the baguette into 1/2-inch cubes. Mince or grate the garlic. On a baking sheet, toss the bread cubes with the 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 cucumber into 1/2-inch cubes. Cut the tomatoes into 1/2-inch wedges.


Prep the veggies: Transfer the baked croutons to a medium bowl. In a large bowl, toss the tomatoes with the vinegar and a drizzle of oil. Use tongs to transfer the tomatoes to one side of the same baking sheet, shaking off any excess vinegar back into the bowl. Whisk the sugar into the vinegar to make a dressing. Add the cucumbers. Set aside. Place the tomatoes in the centre of the oven.


Cook the chicken: Pat the chicken dry with paper towels. and season with salt and pepper. Rub the pesto all over the chicken breasts. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until golden-brown, 2-3 min per side. Transfer the chicken to the baking sheet with the tomatoes. Roast until the tomatoes are golden-brown on the edges and the chicken is cooked through, 14-16 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)


Finish and serve: Toss the tomatoes, parsley and croutons into the dressing. Thinly slice the chicken. Serve the chicken alongside the salad. Enjoy!