Difficulty: Medium

Ready in: 50 minutes

Nutritional facts (est. per serving):

982 kCal

34g fat

96g carb

65g protein

6g dietary fiber

Tools you will need:

Large ovenproof dish

Small bowl

This BOX includes:

Chicken Breast

Kalamata Olives

Red Onion

Dried Oregano

Red Grape Vinegar

Ciabatta Bread



Mixed Greens

Cooking Instructions:

1. Preheat the oven to 220°C.

2. Rinse the chicken lightly under cold running water. Slice into 2cm chunks.

3. Slice the red onion into 1 cm wedges. Dice the tomatoes into 3cm chunks. Remove the basil

leaves from the stem. Slice the ciabatta into 2 cm chunks.

4. Place the chicken breast, kalamata olives and red onion in a large ovenproof dish. In a small

bowl, combine the dried oregano, red grape vinegar and half the olive oil. Season with salt and

pepper. Pour over the chicken and red onion. Toss to combine. Roast in the oven for 15 minutes,

or until the chicken is slightly golden.

5. Remove the dish from the oven and top with the bake-at- home ciabatta chunks and fresh

tomato. Drizzle with the remaining olive oil. Return to the oven for a further 15 minutes, or until

the chicken is cooked through and the bread is golden and crunchy. Once cooked, gently stir and

top with the fresh basil.

6. To serve, divide the chicken panzanella and mixed salad leaves between plates. Spoon the pan

juices over the leaves and bread to soak up all the sauce. Enjoy!

Chicken Panzanella Salad with Olives, Tomatoes and Basil

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