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Italian Herbed Grilled Chicken

with Summer Panzanella

  • 30 min
BBQ
Spicy
Poultry
Dairy product
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.
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
Serving per portion
Amount / Serving
Calories
531 kcal
Total fat
25 g
Saturated Fat
9 g
Sodium
345 mg
Total Carbohydrate
32 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!