Pesto Chicken with Crunchy Panzanella Salad

Name: Pesto Chicken with Crunchy Panzanella Salad
Total time: 25 min
Yield: 2
Cuisine: 0
Ingredients: 1 tomato; 2 tsp balsamic vinegar; 1 tbs olive oil; 2 fillet chicken breast; 2 tbs traditional pesto; 1 Parbaked Sourdough Roll; 1 clove garlic; 1 cucumber; 1 bunch parsley

3.4

(964)

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There’s nothing delicate about this chunky panzanella with crunchy homemade croutons. Panzanella is a classic Tuscan dish best enjoyed in the warmer months, so you’re in good hands here. The dish was actually based around onions until the 20th century, when juicy tomatoes and stale bread became the more popular combination. Together with cucumber and pesto chicken, get ready for a big, crunchy time.

Tags:

Eat Me First

•Egg Free

•Healthy

•High Fiber

•High Protein

•Low Sodium

•Under 30 Minutes

Allergens:

Milk

•Tree Nuts

•Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1

tomato

2 fillet

chicken breast

2 tbs

traditional pesto

(Contains: Milk, Tree Nuts;)

1

Parbaked Sourdough Roll

(Contains: Gluten;)

1 clove

garlic

1

cucumber

1 bunch

parsley

Not included in your delivery

2 tsp

balsamic vinegar

1 tbs

olive oil

Nutritional Values

per serving

Calories2460 kcal

Fat30.7 g

of which saturates5.1 g

Carbohydrate27.2 g

of which sugars4.1 g

Protein45 g

Sodium495 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Knife

•Baking Paper

•Baking Tray

•Bowl

•Pan

Cooking Steps

1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the tomato into wedges and the parbaked sourdough roll into cubes. Dice the cucumber and peel and crush the garlic. Lastly, pick the parsley leaves.

2

Place the tomato on one side an oven tray lined with baking paper. Combine the balsamic vinegar and half of the olive oil. Pour the mixture over the tomato wedges and toss to coat well. Season well with salt and pepper. Cook in the oven for 15 minutes.

3

Meanwhile, toss the chicken breast in the traditional until it’s coated well. Heat a dash of olive oil in a medium frying pan over a medium-high heat. Add the pesto chicken and cook for 2 minutes on each side. Transfer the chicken to the tray with the tomatoes and cook everything for a further 10 minutes.

4

Place the parbaked sourdough roll cubes on another lined oven tray. Toss in the remaining olive oil and the garlic and cook for 10 minutes or until golden.

5

Toss the roast tomato, cucumber, parsley leaves and sourdough croutons in a medium bowl to combine. Divide between plates and serve with the pesto chicken.