Roasted Pesto Chicken
with Italian Panzanella
Roasted Pesto Chicken
Juicy roasted chicken gets a vibrant pesto finish alongside a rustic Italian panzanella, bringing together crisp bread, juicy tomatoes, and bold Mediterranean flavor.
Ingredients
For 4 servings
- 4 tablespoon Balsamic Vinegar
- 24 ounce Chicken Breasts
- 2 unit Cucumber
- 2 unit Demi-Baguette
- 4 clove Garlic
- ¼ ounce Parsley
- 4 ounce Pesto
- 4 unit Roma Tomato
Additional Ingredients
- 4 tablespoon Olive Oil
- unit Pepper
- unit Salt
PDF
DifficultyEasy
Total Time35m
Calories522
Protein48g
Carbs35g
Fat21g
Tags:
Protein SmartCalorie SmartLow Sodium
⚠️Allergens:
🥛Milk🌱Soy🌾WheatSwaps and substitutions
For dairy-free, use a pesto made without cheese or choose a basil-and-olive-oil sauce. For gluten-free, swap the baguette for gluten-free bread or toasted gluten-free croutons, and use tamari instead of soy-containing pesto if needed.
What to serve with it
Serve with a crisp green salad or simple roasted vegetables to keep the meal light and balanced. A lemony sparkling water or a small glass of white wine pairs well with the pesto and tomato notes.
