Roasted Chicken with Heirloom Tomatoes Panzanella
with Spinach, Arugula and Garlic Croutons- Wheat
- Barley
- Milk
- Sulphites
- Mustard
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- May contain traces of allergens
- Sulphites
- Egg
- Fish
- Milk
- Mustard
- Tree nuts
- Wheat
- Peanuts
- Crustaceans
- Gluten
Ingredients: Chicken breasts • Cucumber • Baby heirloom tomatoes • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Shallot • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Arugula and spinach mix • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Red wine vinegar • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
113 g
Baby Heirloom Tomatoes
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May be present: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
28 g
Arugula and Spinach Mix
2 unit(s)
Mini Cucumber
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May be present: Soy, Sulphites)
1 tbsp
Red Wine Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
1 unit(s)
Shallot
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
30 g
Mixed Olives
(May be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
1 tbsp
Garlic Puree
(May be present: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
Not included in your delivery
6 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450ºF.
- Wash and dry all produce.
- Cut ciabatta into 1/2-inch pieces
- Line a baking sheet with parchment paper.
- In a large bowl, add ciabatta, half the garlic puree, 1 tbsp (2 tbsp) oil and Italian Herb Spice Blend. Season with salt and pepper, then toss to combine.
- To the lined baking sheet, add ciabatta. Toast in the middle of the oven for 5-7 min, until ciabatta is golden. (TIP: Keep an eye on ciabatta so it doesn't burn.)
- Remove from oven.
- Meanwhile, halve tomatoes.
- Peel, then finely chop shallots.
- Cut cucumber into 1/4-inch slices.
- Drain, then halve olives, reserving brine.
- In a small bowl, add sun-dried tomato pesto and parmesan. Stir to combine.
- To the same large bowl (from step 1), add Dijon, remaining garlic puree, shallots, red wine vinegar and 1 tbsp (2 tbsp) water.
- Whisking constantly, slowly drizzle 1/4 cup (1/2 cup) oil. Season with salt and pepper. (TIP: We love to use olive oil for this recipe!)
- To the bowl with dressing, add tomatoes, cucumber, olives and ciabatta. Season with salt and pepper, then toss to combine.
- Set aside.
- Pat chicken dry with paper towel. Season with remaining Italian Herb Spice Blend, salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Top with pesto mixture. Roast in the middle of the oven for 7-9 min, until cooked through.**
- Add arugula and spinach mix to tomatoes. Toss to combine.
- Thinly slice chicken if you like.
- Divide salad between plates.
- Top with chicken.
