Pesto Chicken

Pesto Chicken

with Crunchy 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

380 g

Red Bell Pepper

480 g


½ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

2 unit

French White Baby Batard


10 g


10 g


2 tbsp

Balsamic Vinegar


Not included in your delivery


Salt and Pepper*



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories483 kcal
Fat18 g
Saturated Fat5 g
Carbohydrate34 g
Sugar7 g
Dietary Fiber4 g
Protein46 g
Cholesterol112 mg
Sodium487 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Baking Sheet
Medium Bowl
Large Non-Stick Pan
Parchment Paper
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 and garlic with 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 1/4-inch thin strips.


Transfer the croutons to a large bowl and set aside. 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 parchment-lined baking sheet. Roast in the centre of the oven until the chicken is cooked through, 14-16 min. (TIP: Cook each piece to a minimum internal temperature of 165°F, as size may vary.**)


Toss the zucchini, bell peppers, parsley and vinegar into the large bowl with the croutons. Thinly slice the chicken. Divide the chicken and panzanella salad between plates.