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.


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

454 g

Red Bell Pepper

227 g


½ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

1 unit

Demi Baguette


10 g


10 g


2 tbsp

Balsamic Vinegar


Not included in your delivery


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
Utensilsarrow down iconarrow down icon
Baking Sheet
Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 400°F (to bake the croutons, veggies and chicken). Start prepping when the oven comes up to temperature!


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.


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


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.


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.


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.)


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.