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Roasted Chicken Panzanella

Artichoke and tomato


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!



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.


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.


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.


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.


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.


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.