- 30 min
Allergens: Dairy, Gluten, Wheat
Marinate the chicken
Cut and juice half of the lemon and cut the other half into wedges.
In a resealable bag, put the chicken breasts, 2 tbsp of olive oil (double for 4 ppl), half the minced garlic, lemon juice, Italian spice mix, salt and pepper. Let marinate for 15 minutes (up to 24 hours).
Prepare the garlic bread
Heat a BBQ or grill pan over medium-high heat
Slice the baguette into rounds and brush with 1 tbsp of olive oil (double for 4 ppl) mixed with remaining garlic.
Cook the chicken
Grill the chicken breasts for 5-7 minutes per side
or until the internal temperature of the chicken is 74 °C. Grill baguette rounds for a 2 min per side.
Note: to prepare in the oven, bake the chicken at 400F for about 15-20 minutes, adding the cubed baguette to the oven on a sheet pan for the last 5 minutes.
Prepare the ingredients for the panzanella
Thinly slice the red onion. Quarter the tomatoes. Cube the cucumber. Quarter the bocconcini.
Make the panzanella
Tear the grilled bread into smaller pieces.
In a salad bowl, toss the onion, tomatoes, cucumber, bocconcini, bread pieces, 1 tbsp of olive oil (double for 4 ppl.), salt and pepper.
Cut remaining lemon into wedges.
Slice the chicken and serve on panzanella salad and lemon wedges.
Note: feel free to add fresh basil from your herb garden!