Roasted Pesto Chicken

Name: Roasted Pesto Chicken with Italian Panzanella
Total time: 35 min
Yield: 2
Cuisine: Fusion
Ingredients: 4 ounce Pesto; 4 unit Roma Tomato; 2 unit Cucumber; 24 ounce Chicken Breasts; 4 tablespoon Balsamic Vinegar; 2 unit Demi-Baguette; ¼ ounce Parsley; 4 clove Garlic; 4 tablespoon Olive Oil; unit Salt; unit Pepper

with Italian Panzanella

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Panzanella is a classic Tuscan dish best enjoyed in the warmer months. Created for the purpose of using up stale bread, it’s a dish with humble roots. Together with fresh summer veggies and pesto chicken, we’re transforming this modest dish to something worthy of company!

Allergens:

Milk

•Soy

•Wheat

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 Time35 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

4 ounce

Pesto

(Contains: Milk)

4 unit

Roma Tomato

2 unit

Cucumber

24 ounce

Chicken Breasts

4 tablespoon

Balsamic Vinegar

2 unit

Demi-Baguette

(Contains: Soy, Wheat)

¼ ounce

Parsley

4 clove

Garlic

Not included in your delivery

4 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories522 kcal

Energy (kJ)2184 kJ

Fat21 g

Saturated Fat3 g

Carbohydrate35 g

Sugar8 g

Dietary Fiber4 g

Protein48 g

Cholesterol0 mg

Sodium422 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

•Bowl

•Aluminum Foil

•Baking Sheet

•Baking Dish

•Large Pan

•Large Bowl

Instructions

PDF

Prep the veggies: Wash and dry all produce. Preheat the oven to 400 degrees. Core and slice the tomatoes into wedges. Quarter the cucumbers lengthwise, then cut them into ½-inch pieces. Mince the garlic. Cut the baguettes into 3/4-inch cubes. Pick the parsley leaves from the stems, then discard the stems.

Marinate the tomatoes: In a medium bowl, combine 2 Tablespoons balsamic vinegar and 2 Tablespoons olive oil. Toss in the tomatoes and season with salt and pepper.

Place the tomatoes on one side of a foil- lined baking sheet and place in the oven for about 15 minutes, until softened and slightly caramelized.

In a shallow dish, coat the chicken with the pesto. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken to the pan and cook for 2-3 minutes per side, until browned but not yet cooked through. Transfer to the baking sheet in the oven to finish cooking for 5-10 minutes, until cooked through. Remove the chicken from the oven to rest for 5 minutes.

Make the croutons: Toss the baguette cubes on another baking sheet with the garlic, a drizzle of olive oil, and a pinch of salt and pepper. Place in the oven to toast for about 10 minutes, until golden brown and crispy on the outside.

Toss and Serve: Place the croutons in a large bowl with the roasted tomatoes, cucumbers, and parsley leaves. Season generously with salt and pepper. Toss in the remaining balsamic vinegar and a large drizzle of olive oil. Serve the roasted pesto chicken alongside and enjoy!