Pesto Poulet
avec salade croquante Panzanella
Panzanella est une salade italienne qui combine toastées croûtons maison avec des légumes! Ensemble avec les poivrons rôtis et courgettes, cette salade est le jumelage parfait pour le plat de poulet plus facile.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Poitrines de poulet
380 g
Poivron rouge
480 g
Courgette
½ tasse(s)
Pesto au basilic
(Contient Lait, Soya)
2 pièce(s)
Demi-bâtard blanc
(Contient Gluten)
10 g
Ail
10 g
Persil
2 cs
Vinaigre balsamique
(Contient Sulfites)
Pas inclus dans votre livraison
113
Sel et Poivre*
227
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Preheat the oven to 400°F (to bake the croutons, veggies and chicken). Start prepping when the oven comes up to temperature!
Cut the baguette into 1/2-inch cubes. Mince or grate the garlic. On a baking sheet, toss the cubed bread and garlic with a drizzle of oil. Bake in the centre of the oven, stirring halfway through, until golden-brown, 8-10 min.
Meanwhile, wash and dry all produce.* Roughly chop the parsley. Cut the zucchini into 1/2-inch cubes. Core, then cut the bell peppers into 1/4-inch thin strips.
Transfer the croutons to a large bowl and set aside. On the same baking sheet, toss the zucchini and bell peppers with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven until golden-brown, 14-15 min
Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper. Rub the pesto all over the chicken. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until golden-brown, 1-2 min per side.
Transfer the chicken to a parchment-lined baking sheet. Roast in the centre of the oven until the chicken is cooked through, 14-16 min. (TIP: Cook each piece to a minimum internal temperature of 165°F, as size may vary.**)
Toss the zucchini, bell peppers, parsley and vinegar into the large bowl with the croutons. Thinly slice the chicken. Divide the chicken and panzanella salad between plates.