Roasted Chicken Panzanella

Roasted Chicken Panzanella

Artichoke and tomato

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!


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.