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Pesto Chicken

Pesto Chicken

with Red Pepper and Zucchini Panzanella Salad

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

Allergens:Milk/LaitSoy/SojaWheat/BléSulphites/Sulfite

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
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

454 g

Red Bell Pepper

227 g

Zucchini

½ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

1 unit

Demi Baguette

(ContainsWheat/Blé)

10 g

Garlic

10 g

Parsley

2 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2109 kJ
Calories504 kcal
Fat16 g
Saturated Fat5 g
Carbohydrate39 g
Sugar5 g
Dietary Fiber2 g
Protein49 g
Cholesterol111 mg
Sodium657 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400°F (to bake the croutons, veggies and chicken). Start prepping when the oven comes up to temperature!

2

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

3

Meanwhile, wash and dry all produce. Roughly chop the parsley. Cut the zucchini into 1/2-inch cubes. Core, then cut the bell peppers into thin strips

4

Transfer the croutons to a medium bowl. On the same baking sheet, toss the zucchini and bell peppers with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven until golden-brown, 14-15 min.

5

Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper. Rub the pesto all over the chicken. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until golden-brown, 1-2 min per side.

6

Transfer the chicken to a baking sheet. Roast in the centre of the oven until the chicken is cooked through, 14-16 min. (TIP: Cook to a minimum internal temperature of 175°F.)

7

In a large bowl, toss together the zucchini, bell peppers, parsley and vinegar. Thinly slice the chicken. Serve the chicken alongside the salad. Top with croutons.