Grilled Marinated Chicken with Tomato Bread Salad Panzanella
Elevate your dinner game with this irresistible Grilled Marinated Chicken with Tomato Bread Salad Panzanella—a vibrant and flavorful pairing of tender, herb-marinated chicken and a refreshing Italian-inspired bread salad. Perfect for summer grilling or anytime you crave bright, fresh flavors, this dish starts with juicy chicken breasts infused with a zesty marinade of olive oil, garlic, lemon, rosemary, and oregano. Paired with a colorful panzanella salad featuring crisped cubes of day-old bread, cherry tomatoes, cucumbers, and fragrant basil, this recipe delivers a delightful balance of textures and tangy Mediterranean-inspired tastes. Tossed in a simple red wine vinegar dressing and topped with shaved Parmesan, this complete meal is as beautiful to serve as it is satisfying to eat. A must-try for fans of grilled chicken recipes and rustic salads!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 6 tablespoons Extra virgin olive oil
- 3 tablespoons Lemon juice
- 4 pieces Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 4 cups Day-old crusty bread (e.g., ciabatta)
- 3 cups Cherry tomatoes, halved
- 1 piece Cucumber, diced
- 0.5 piece Red onion, thinly sliced
- 0.5 cup Fresh basil leaves, torn
- 2 tablespoons Red wine vinegar
- 0.25 cup Parmesan cheese, shaved
Instructions
In a large bowl, whisk together 4 tablespoons of olive oil, 2 tablespoons of lemon juice, minced garlic, chopped rosemary, dried oregano, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to create the marinade.
Add the chicken breasts to the bowl, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours to allow the flavors to infuse.
While the chicken marinates, preheat your grill or grill pan to medium-high heat.
Cut the crusty bread into 1-inch cubes. Toss the bread cubes with 2 tablespoons of olive oil and a pinch of salt. Toast the bread in the oven at 350°F (175°C) for 10-12 minutes, or until golden and crisp. Set aside.
In a salad bowl, combine cherry tomatoes, diced cucumber, sliced red onion, and torn basil leaves.
In a small jar or whisking bowl, mix together the remaining 1 tablespoon of lemon juice, red wine vinegar, 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper to make the salad dressing.
Pour the dressing over the tomato mixture and toss gently to coat. Add the toasted bread cubes and toss again. Set aside to let the bread absorb the dressing.
Remove the chicken from the marinade, allowing any excess to drip off, and grill for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
Let the grilled chicken rest for 5 minutes before slicing.
To serve, plate the tomato bread salad alongside the grilled chicken and garnish with shaved Parmesan cheese.
Nutrition Facts
Calories |
1181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 2220 mg | 97% | |
| Total Carbohydrate | 140.8 g | 51% | |
| Dietary Fiber | 8.0 g | 28% | |
| Total Sugars | 12.0 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1377 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
