Pesto Chicken
with Crunchy Panzanella Salad- Milk
- Soy
- Gluten
- Sulphites
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.
Ingredients
680 g
Chicken Breasts
380 g
Red Bell Pepper
480 g
Zucchini
½ cup
Basil Pesto
(Contains: Milk, Soy)
2 unit
French White Baby Batard
(Contains: Gluten)
10 g
Garlic
10 g
Parsley
2 tbsp
Balsamic Vinegar
(Contains: Sulphites)
Not included in your delivery
113
Salt and Pepper*
227
Oil*
Nutrition Values
Utensils
Cooking Steps
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.
