Sun-dried tomato chicken panzanella salad
Time to make: 35 mins
( Hands-on time: 10 mins )
(at time of publication)
Nutrition Info.(per serve)
4 x 125g skinless chicken breasts, halved
2 teaspoons sun-dried tomato pesto
3 tablespoons olive oil, plus a little extra for brushing
2 red or yellow capsicums, cut into chunks
500g yellow or red vine tomatoes
1/3 cup pitted kalamata olives
4 slices sourdough bread, broken into chunks
2 tablespoons red wine vinegar
2 baby cos lettuces, torn
1/4 cup fresh basil
Total fat 27g
Saturated fat 6g
Dietary fibre 5g
- Preheat oven to 190°C. Place chicken in a dish and brush with pesto and a little oil. Set aside.
- On an oven tray lined with baking paper, place capsicum, tomatoes, olives and bread. Drizzle over half the oil. Season with pepper. Toss to coat evenly. Cook for 25 minutes, turning halfway.
- Meanwhile, spray a pan or griddle with oil and set over a medium-high heat. Cook chicken for 5 minutes either side or until lightly golden and cooked through. Slice.
- In a small bowl, combine red wine vinegar and remaining oil. On a serving platter, place lettuce leaves and scatter over roasted vegetables and bread. Place sliced chicken on top. Drizzle over dressing and top with basil. Season with freshly ground black pepper and serve.
Make it gluten free: Use gluten-free bread and check pesto is gluten free.
Make it low FODMAP: Use a garlic and cashew-free pesto and wheat or spelt sourdough.