Italian Herbed Grilled Chicken

with Summer Panzanella

  • 30 min
BBQ
Poultry
600 calories and less
High Protein
Add some colour to your weeknight with a summery Italian panzanella of fresh multicoloured tomatoes, bocconcini mozzarella, red onion, and grilled baguette, topped with grilled Italian chicken and fresh lemon wedges.

Allergens: Dairy, Gluten, Wheat
Italian Herbed Grilled Chicken with Summer Panzanella

Ingredients

3 tbsp
Olive Oil (not included)
1/2
Red Onion(s)
1
Lemon(s)
1
Mini Cucumber(s)
1
Mini Baguette(s)
75 g
Bocconcini
100 g
Multicolor Cherry Tomatoes
2
Chicken Breasts
3 tsp
Garlic Italian mix
10 g
Minced Garlic
Nutritional facts
Per serving
Amount / Serving
Calories
559 kcal
Total fat
26 g
Saturated Fat
9 g
Sodium
350 mg
Total Carbohydrate
37 g
Fiber
4 g
Sugar
4 g
Proteins
41 g

Instructions

Prepare the chicken
1

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 baguette
2

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.

Grill the chicken and the baguette
3

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 other ingredients
4

Prepare the ingredients for the panzanella

Thinly slice the red onion. Quarter the tomatoes. Cube the cucumber. Quarter the bocconcini.

Prepare the salad
5

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.

Garnish and serve
6

Serve

Slice the chicken and serve on panzanella salad and lemon wedges.

Note: feel free to add fresh basil from your herb garden!