Grilled Chicken and Avocado Panzanella

Grilled Chicken and Avocado Panzanella

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, December 17, 2017.

Alternatively, cook minutes, chicken on BBQ grill for 2-3 minutes, until cooked through. Drizzle over chicken resting juices, for added flavour.


Ingredients

Avocado Panzanella

  • 800g potatoes, diced 1.5cm
  • 1 ciabatta roll, torn into 1cm pieces
  • ½ punnet cherry tomatoes
  • 1 avocado
  • ½ bag rocket

Grilled Chicken

  • 600g chicken breasts
  • 1 teaspoon honey
  • Zest of 1 lemon
  • 1 teaspoon olive oil
  • ½ teaspoon salt

Dressing

  • 3 tablespoons chopped basil leaves
  • 1 tablespoon olive oil
  • 1 teaspoon vinegar (e.g. red wine, white wine)
  • Juice of 1 lemon
  • 2 teaspoons Dijon mustard

To Serve

  • 2 tablespoons picked basil leaves

Steps

  1. Preheat oven to 230°C. Line an oven tray with baking paper. Preheat BBQ grill to high (if using). Toss potatoes on prepared tray with a drizzle of oil and season. Roast for about 25 minutes, until golden and tender. When potatoes have 8 minutes cook time remaining, remove from oven, toss through ciabatta with a drizzle of olive oil and return to oven for final 8 minutes, or until cooked.
  2. While potatoes cook, pat chicken dry and cut into steaks. To do this, place your hand flat on top of the chicken breast and use a knife to slice through horizontally to make two thin steaks. Place in a bowl with honey, lemon zest, olive oil and salt. Season with pepper and toss to coat.
  3. When potatoes have 10 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on high heat. Cook chicken for 2-3 minutes each side, until golden and cooked through. Set aside, covered, for 5 minutes to rest.
  4. While chicken cooks, whisk together all dressing ingredients in a large bowl. Halve cherry tomatoes, dice avocado 1.5cm and place in a bowl, along with dressing and rocket. Season to taste.
  5. When chicken has rested, slice thickly.
  6. To serve, scatter potatoes and ciabatta onto plates, followed by dressed avocado panzanella. Top with slices of grilled chicken and garnish with basil leaves.

Nutritional Information

Energy 2156 kj
515 kcal
Protein 35.6g
Carbohydrate 36.9g
Fat 24.1g