Chicken Thigh with Panzanella Salad

Chicken Thigh with Panzanella Salad

Ready in 20 minutes Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, October 9, 2016.

Panzanella is a Tuscan salad of bread and tomatoes dressed with olive oil and vinegar.


Ingredients

PANZANELLA SALAD

  • 1 loaf ciabatta bread
  • ½ punnet cherry tomatoes
  • ¼ red onion
  • ½ Lebanese cucumber
  • 1 clove garlic
  • 50g roasted red capsicum
  • 1 tablespoon capers
  • 2 tablespoons roughly chopped basil leaves
  • 1 teaspoon balsamic vinegar
  • ½–1 ball mozzarella cheese

CHICKEN THIGH

  • 150g chicken thigh
  • 1 teaspoon Italian rub

Steps

  1. oven to 180°C. Line an oven tray with baking paper.
  2. Tear ciabatta into 3cm pieces and place on prepared tray. Toss with a drizzle of olive oil and season with salt and pepper. Bake for 7–10 minutes, until starting to brown. Remove from oven and set aside.
  3. While ciabatta is cooking, cut tomatoes in half lengthways; thinly slice red onion; dice cucumber 1cm; finely chop garlic; slice capsicum 1cm. Place all into a medium bowl, drizzle with olive oil and season with salt and pepper.
  4. Rinse capers under running water for 30 seconds. Squeeze out excess liquid, add to bowl.
  5. Heat a drizzle of oil in a fry-pan on medium-high heat. Pat chicken dry with paper towels. Coat with Italian rub and season with salt. Cook chicken for about 3 minutes each side (depending on thickness), or until cooked through. Set aside, covered with foil, to rest for 2–3 minutes.
  6. Add basil, toasted ciabatta, vinegar and a drizzle of olive oil to bowl with vegetables. Add in chicken resting juices, season to taste with salt and pepper and mix well. Slice chicken thickly against the grain. Tear mozzarella ball into bite size pieces.
  7. Spoon panzanella salad onto plate. Top with sliced chicken thigh and mozzarella.

Nutritional Information

Energy 2704 kj
646 kcal
Protein 43.7g
Carbohydrate 45.4g
Fat 31.6g