Chicken and Nectarine Panzanella

Name: Chicken and Nectarine Panzanella with Mint, Zucchini, and Fresh Mozzarella
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Wheat Demi-Baguette; 1 tablespoon Olive Oil; unit Salt; unit Pepper; 1 unit Nectarine; 1 unit Zucchini; 1 unit Shallot; 4 ounce Fresh Mozzarella; ¼ ounce Mint; 12 ounce Chicken Breasts; 2 tablespoon White Wine Vinegar; 2 ounce Arugula

with Mint, Zucchini, and Fresh Mozzarella

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What’s not to love about a salad that’s equal parts bread and veggies? This satisfyingly light panzanella is loaded with peppery arugula, shaved zucchini, and creamy mozzarella. Plus, it can be made in advance! Just toss in the arugula and mint before serving.

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Wheat Demi-Baguette

(Contains: Soy, Wheat)

1 unit

Nectarine

1 unit

Zucchini

1 unit

Shallot

4 ounce

Fresh Mozzarella

(Contains: Milk)

¼ ounce

Mint

12 ounce

Chicken Breasts

2 tablespoon

White Wine Vinegar

2 ounce

Arugula

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories644 kcal

Energy (kJ)2695 kJ

Fat26 g

Saturated Fat8 g

Carbohydrate45 g

Sugar14 g

Dietary Fiber6 g

Protein58 g

Cholesterol160 mg

Sodium471 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Large Bowl

•Peeler

•Large Pan

•Small Bowl

Instructions

PDF

Preheat the oven to 400 degrees. Slice the baguette into ¾-inch cubes. Toss the cubes on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Place in the oven to toast 6-8 minutes, or until golden brown on the outside but still slightly soft on the inside.

Wash and dry all produce. Meanwhile, halve, pit, and thinly slice the nectarine. Halve, peel, and mince the shallot. Using a vegetable peeler, shave the zucchini into ribbons lengthwise, rotating as necessary. Discard the seedy center. Place the zucchini ribbons in a large bowl and store in the fridge to chill.

Prep remaining ingredients: Remove the bread cubes from the oven to cool. Slice the mozzarella into ½-inch cubes. TIP: We sent extra. Save 1/4 for another recipe. Thinly slice the mint leaves.

Heat a drizzle of olive oil in a large pan over medium-high heat. Season the chicken on all sides with salt and pepper. Add the chicken to the pan and cook 5-6 minutes per side, until cooked through. Set aside for 5 minutes, then dice into cubes.

In a small bowl, combine the shallot, white wine vinegar, and a drizzle of olive oil (to taste). Season with salt and pepper. TIP: If you’re not a big fan of raw onion, use less shallot.

Finish: Toss the mozzarella, bread cubes, chicken, mint, arugula, nectarine, and vinaigrette into the bowl with the zucchini ribbons. Season generously with salt and pepper. Finish with a drizzle of olive oil, if desired. Divide between bowls and enjoy!