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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.

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

380 g

Red Bell Pepper

480 g

Zucchini

½ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

2 unit

French White Baby Batard

(ContainsWheat/Blé)

10 g

Garlic

10 g

Parsley

2 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

113

Salt and Pepper*

227

Oil*

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
Utensils
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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1

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.

2

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.

3

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

4

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.

5

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.**)

6

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.