Sun-dried Tomato Chicken Panzanella Salad

A delicious and healthy meal, that looks great to serve up for guests as well as your family.

Keyword: Chef Ray, Clean Eating, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes, HFG, Sun-dried Tomato Chicken Panzanella Salad

Servings: 4

Ingredients

125 g 4x skinless chicken breasts halved
2 tsp sun-dried tomato pesto
3 Tbsp olive oil plus a little extra for brushing
2 red or yellow capsicums cut into chunks
500 g yellow or red vine tomatoes
⅓ cup pitted kalmata olives
4 slices sour dough bread broken into chunks
2 Tbsp red wine vinegar
2 baby cos lettuces torn
¼ cup fresh basil

Instructions

Preheat oven to 190°C/375°F. 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.

Notes

From: Swain, Sarah; 5pm Panic In (Mar 18) Healthy Food Guide