Roasted Chicken Panzanella

Roasted Chicken Panzanella

Artichoke and tomato

Created by Brava

Serves

Active Time

~20 min

Total Time

~25 min

About this Recipe

Inspired by Zuni’s beloved wood-oven roasted chicken and bread salad, free-range chicken breasts sit atop a garlicky tomato and artichoke panzanella (Italian bread salad). Bring that California café comfort food right into your home. We bet you’ll crave this again and again!

About this Recipe

Inspired by Zuni’s beloved wood-oven roasted chicken and bread salad, free-range chicken breasts sit atop a garlicky tomato and artichoke panzanella (Italian bread salad). Bring that California café comfort food right into your home. We bet you’ll crave this again and again!

Ingredients

  • 2 slices sourdough bread
  • 2 boneless, skin-on chicken breasts (6 oz each and about 1 inch thick)
  • 1 clove peeled garlic
  • 2 tablespoons red wine vinegar
  • 2 oz marinated artichoke hearts
  • 5 oz organic cherry tomatoes
  • ¼ oz fresh basil
  • 2 oz arugula
  • ¼ cup grated Parmigiano-Reggiano

From Your Pantry

cooking oil

extra-virgin olive oil

kosher salt and black pepper

Equipment

Brava glass tray

Brava metal tray

Brava TempSensor

mixing bowls

Nutrition Information

Allergens: Milk, Wheat (Gluten)

Tags

  • Chef's Picks
  • Two Tray Cooks
  • Lunch
  • Dinner
  • Meal Kit
  • Bread
  • Californian
  • Chicken
  • Glass Tray
  • Metal Tray
  • Recipes
  • Serves 4
  • Vegetables
  • Weeknight
  1. step
    1

    Prep bread

    • Tear or cut sourdough bread into 1-inch pieces. In medium bowl, toss together bread, 2 teaspoons cooking oil and a pinch of salt.
    • Evenly spread bread in a single layer in Zones 1 and 2 of Brava glass tray.
  2. step
    2

    Prep chicken

    • Pat chicken breasts dry with paper towels.
    • Season chicken on both sides with a pinch of salt and pepper.
    • Place chicken, skin side up, in Zone 2 of Brava metal tray. Make sure thickest chicken breast is on left side of Zone 2.
  3. step
    3

    Slide glass tray into bottom shelf and metal tray into top shelf

    • Select “Roasted Chicken Panzanella” on your Brava touchscreen and follow instructions.
    • After plugging in TempSensor, insert it horizontally through center of chicken breast.
    • While food cooks, prepare vinaigrette and salad.
  4. step
    4

    Make vinaigrette

    • Mince garlic.
    • In small bowl, combine garlic, red wine vinegar, 3 tablespoons extra-virgin olive oil and a pinch of salt; stir well.
  5. step
    5

    Prep salad

    • Drain artichoke hearts and cut into bite-size pieces.
    • Halve cherry tomatoes.
    • Remove basil leaves from stems; coarsely tear or chop leaves.
    • In large bowl, toss together artichokes, tomatoes, basil and arugula.
  6. step
    6

    Dress salad & serve

    • When your food is done, cut chicken crosswise into slices.
    • Add Parmigiano-Reggiano, toasted bread and a pinch of salt and pepper to salad; toss with vinaigrette to taste. You may have some vinaigrette left over.
    • Arrange salad on individual plates and top with chicken.