Chicken Panzanella with Wholemeal Ciabatta & Basil

Chicken Panzanella with Wholemeal Ciabatta & Basil

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, November 7, 2021.
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Get al fresco with this healthy number! The whole recipe can be cooked on the BBQ even the delicious wholemeal ciabatta made by our friends at Wild Wheat!

Ingredients

To Serve

  • 1 bunch basil, leaves picked
  • 100g feta cheese, crumbled

Dressing

  • 1 Tbsp wholegrain mustard
  • 1 Tbsp red wine vinegar
  • 2 Tbsp olive oil

Panzanella Salad

  • 1 telegraph cucumber, thinly sliced
  • 1 pack cherry tomatoes, halved
  • 1 tsp olive oil
  • 2 Palermo capsicum, cut into quarters
  • 150g wholemeal ciabatta loaf, diced 3cm

Chicken

  • 2 tsp olive oil
  • 1 pack italian spices
  • 600g free range chicken breast steaks

Steps

  1. Preheat oven to 220°C (or 200°C fan bake). Preheat BBQ grill to medium-high (if using).
  2. Pat chicken dry, season and coat in Italian spices. Heat oil in a large fry-pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered. Alternatively cook on BBQ.
  3. Chop bread into 3cm chunks and quarter capsicums lengthways. Toss on a lined oven tray with oil and roast in oven for about 10 minutes, until golden and tender. Alternatively, cook on BBQ for about 5 minutes, tossing often after chicken has cooked.
  4. Halve tomatoes and thinly slice cucumber.
  5. Combine dressing ingredients together in a large bowl.
  6. When bread and capsicum are cooked add to bowl with dressing along with tomato and cucumber. Toss well and season to taste.
  7. Dice feta, pick basil leaves and thinly slice chicken.
  8. Salad topped with feta and slices of chicken. Sprinkle over basil.

Nutritional Information

Energy 1954 kj
467 kcal
Protein 41.9g
Carbohydrate 27.6g
Fat 20.3g