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Italian Herbed Grilled Chicken with Summer Panzanella https://www.metro.ca/userfiles/image/recipes/poulet-italien-grille-aux-herbes-avec-panzanella-d-ete-10777.jpg PT30M PT40M PT1H10M
Mince garlic.Press the juice of 1/2 the lemon.In a ziploc bag, put the chicken breast, 2/3 the olive oil, 1/2 the minced garlic, lemon juice, spice mix, salt and pepper.Let marinade for 15 minutes (or up to 24 hours to enhance the flavours).Heat a BBQ or grill pan over medium-high heat.Slice the baguette into rounds and brush with remaining olive oil mixed with remaining garlic.Grill the chicken breasts for 5-7 minutes per side.Grill the baguette rounds for a few minutes on each side.Note:To prepare in the oven, bake the chicken at 400°F for 20-30 minutes, adding the cubed baguette (tossed in 2/3 the oil and 1/2 the garlic) to the oven on a sheet pan for the last 5-10 minutes.Thinly slice the red onion.Quarter the tomatoes.Cube the cucumber.Quarter the mozzarella.Tear the grilled bread into smaller pieces.In a salad bowl, toss the onion, tomatoes, cucumber, mozzarella, bread pieces, remaining oil, 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.Source: Missfresh.com
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1/2 baguette 100 Bocconcini 1 lemon 1/2 cucumber 2 garlic cloves 3 Tbsp. (45 mL) olive oil 2 Tbsp. (30 mL) Italian spice mix 1/2 red onion 2 chicken breast 1 cup (250 mL) cherry tomatoes multicolor 1 french shallot
Italian Herbed Grilled Chicken with Summer Panzanella

Italian Herbed Grilled Chicken with Summer Panzanella

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2
servings
0:30
Preparation
0:40
COOKING
1:10
TOTAL TIME

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Ingredients

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  • 1/2
    baguette
  • 100
    Bocconcini
  • 1
    lemon
  • 1/2
    cucumber
  • 2
    garlic cloves
  • 3 Tbsp.
    (45 mL)
    olive oil
  • 2 Tbsp.
    (30 mL)
    Italian spice mix
  • 1/2
    red onion
  • 2
    chicken breast
  • 1 cup
    (250 mL)
    cherry tomatoes multicolor
  • 1
    french shallot
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Preparation

Mince garlic.

Press the juice of 1/2 the lemon.

In a ziploc bag, put the chicken breast, 2/3 the olive oil, 1/2 the minced garlic, lemon juice, spice mix, salt and pepper.

Let marinade for 15 minutes (or up to 24 hours to enhance the flavours).

Heat a BBQ or grill pan over medium-high heat.

Slice the baguette into rounds and brush with remaining olive oil mixed with remaining garlic.

Grill the chicken breasts for 5-7 minutes per side.

Grill the baguette rounds for a few minutes on each side.

Note:

To prepare in the oven, bake the chicken at 400°F for 20-30 minutes, adding the cubed baguette (tossed in 2/3 the oil and 1/2 the garlic) to the oven on a sheet pan for the last 5-10 minutes.

Thinly slice the red onion.

Quarter the tomatoes.

Cube the cucumber.

Quarter the mozzarella.

Tear the grilled bread into smaller pieces.

In a salad bowl, toss the onion, tomatoes, cucumber, mozzarella, bread pieces, remaining oil, 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.

Source: Missfresh.com

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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