Grilled Roman-Style Chicken
with Tomato and Herb Salad
This light, Italian-inspired dish is perfect for those hot summer nights. Dig in to savoury marinated and grilled chicken, juicy tomatoes, ciabatta, fresh basil and a sprinkling of Parmesan. That's amore!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
1 unit
Ciabatta Roll
(Contains Barley, Wheat)
7 g
Basil
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Italian Seasoning
113 g
Baby Spinach
80 g
Tomato
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 450°F over medium-high heat. Halve ciabatta. Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving ½-inch intact on the other end. Open up chicken like a book and season with salt and pepper. Toss together chicken, Italian Seasoning and 1 tbsp (2 tbsp) oil in a medium bowl.
Cut tomato into 1/2-inch pieces. Add vinegar, 1/4 tsp (1/2 tsp) sugar and 2 tbsp (4 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Set aside. Add tomatoes, then toss coat.
Add ciabatta to one side of the grill. Close lid and grill, flipping once, until grill marks form, 2-3 min per side. Transfer to a cutting board to cool.
While ciabatta cools, add chicken to the grill. Reduce heat to medium. Close lid and grill, flipping once, until chicken is cooked through, 5-7 min per side.**
Tear grilled ciabatta into medium-sized pieces. Add spinach and ciabatta to the bowl with tomatoes. Toss to combine. Thinly slice chicken. Divide salad between plates, then top with chicken. Sprinkle with Parmesan. Tear basil over top.
