Panzanella With Grilled Chicken Recipe

Name: Panzanella With Grilled Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fresh lemon juice; 1/4 cup olive oil; 4 cloves garlic, peeled and coarsely chopped; 1 teaspoon freshly ground black pepper, plus more to taste; 1 1/2 pounds boneless, skinless chicken breasts; Salt, to taste; 1/2 cup fresh basil leaves, cut across into thin strips; 8 cups crustless bread cubes (1 inch) from good, firm, country-style bread; About 1 1/4 cups water; 9 large tomatoes, cored and cut into medium dice; 1 large red onion, peeled and cut into small dice; 4 large cloves garlic, peeled and minced; 1 cup chopped Italian parsley; 1 1/2 tablespoons chopped fresh rosemary; 3 tablespoons extra-virgin olive oil; 1 1/2 tablespoons red-wine vinegar; 1 tablespoon salt; Freshly ground black pepper to taste

Servings: persons

1/2 cup fresh lemon juice
1/4 cup olive oil
4 cloves garlic, peeled and coarsely chopped
1 teaspoon freshly ground black pepper, plus more to taste
1 1/2 pounds boneless, skinless chicken breasts
Salt, to taste
1/2 cup fresh basil leaves, cut across into thin strips
8 cups crustless bread cubes (1 inch) from good, firm, country-style bread
About 1 1/4 cups water
9 large tomatoes, cored and cut into medium dice
1 large red onion, peeled and cut into small dice
4 large cloves garlic, peeled and minced
1 cup chopped Italian parsley
1 1/2 tablespoons chopped fresh rosemary
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red-wine vinegar
1 tablespoon salt
Freshly ground black pepper to taste

1
To make the chicken, combine the lemon juice, olive oil, garlic and pepper in a large, shallow dish.
2
Add the chicken and coat on both sides.
3
Marinate in the refrigerator at least 2 hours.
4
To make the salad, toss the bread with just enough water to moisten it completely.
5
Let stand for 10 minutes.
6
Squeeze out the excess water and place in a bowl.
7
Toss with the tomatoes, onion, garlic, parsley and rosemary.
8
Mix in the olive oil, vinegar, salt and pepper.
9
Store in the refrigerator for 1 hour.
10
Start a charcoal grill.
11
Grill the chicken until just cooked through, about 3 to 4 minutes per side.
12
Season with salt and pepper to taste.
13
Slice the chicken on the diagonal into thin strips.
14
Divide the salad among 6 plates.
15
Fan the chicken over the salad and garnish with the basil.
16
Serve immediately.

762

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup fresh lemon juice, 1/4 cup olive oil, 4 cloves garlic, peeled and coarsely chopped, 1 teaspoon freshly ground black pepper, plus more to taste, and more.

Yes, Panzanella With Grilled Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Panzanella With Grilled Chicken

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