Tuscan rosemary chicken

Name: Tuscan rosemary chicken
Cook time: 25 min
Yield: 2

with basil panzanella salad

Ready in around 25 mins

RECIPE FACT:

Panzanella is a Tuscan salad originally designed to make the most of old bread!

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

PREHEAT THE OVEN TO 200°C (FAN BAKE).
1. TO COOK THE VEGETABLES AND THE CHICKEN:

Line an oven tray with baking paper. Peel the red onion and cut into 1 cm wedges, place on an oven tray with the cherry tomatoes, spray with oil and season with salt. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Place on the oven tray with the vegetables and pour the Tuscan rosemary marinade evenly over each chicken breast. Turn to coat in the marinade, season the with salt and cook in the oven for 15-18 mins until the chicken is cooked through. Remove from the oven and let the chicken rest for 2-3 mins before slicing.
2. TO COOK THE PITA BREAD:

Cut the wholemeal pita bread in half and add to the toaster. Toast until golden. Once cool remove from the toaster and tear into 2 cm pieces. Oven method: Place the pita bread in the oven for 3 mins.
3. TO ASSEMBLE THE PANZANELLA SALAD:

Slice the grilled red capsicum into 1 cm slices and place in a salad bowl with the baby spinach. Add the pita bread pieces and pour in the basil dressing, season with salt and pepper and toss gently to combine.
TO SERVE:

Divide the panzanella salad between plates. Top with Tuscan rosemary and lemon sliced chicken, baked tomatoes and onion. Sprinkle over the shaved Parmesan.