Sun-dried tomato chicken and roasted veg panzanella salad
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Time to make:
$5.00 per serve
(at time of publication)
Full ingredients list:
4 x 125g chicken breast fillets, halved horizontally
2 teaspoons store-bought sun-dried tomato pesto
2 medium capsicums (1 red, 1 yellow), cut into chunks
500g tomato medley mix
1/3 cup pitted kalamata olives
4 slices sourdough, broken into chunks
2 tablespoons red wine vinegar
2 baby cos lettuces, torn
1/4 cup basil leaves
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 190°C. Place chicken in a large baking dish; brush with tomato pesto and spray with olive oil. Set aside.
Step 2Line a large baking tray with baking paper. Place capsicum, tomatoes, olives and bread on tray and drizzle with 1 tablespoon of olive oil. Season with cracked black pepper. Toss to coat. Bake for 25 minutes, turning halfway.
Step 3Meanwhile, spray a chargrill pan or large non-stick frying pan with oil; set over a medium-high heat. Cook chicken for 5 minutes each side, or until lightly golden and cooked through. Slice.
Step 4Combine red wine vinegar and another 1 tablespoon of olive oil in a jug. Arrange cos lettuce on a serving platter. Scatter with bread and roasted vegetables. Top with sliced chicken, then drizzle over dressing and top with basil leaves. Season with pepper and serve.
You can use baby truss tomatoes or cherry tomatoes if you can’t find tomato medley.
About this recipe
First published: May 2018