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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Panzanella With Grilled Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions