Seared Chicken & Tomato Panzanella with Parmesan-Garlic Dressing
Great for Grilling

Seared Chicken & Tomato Panzanella

with Parmesan-Garlic Dressing

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

For our creamy, tangy take on panzanella (or Italian bread salad), you’ll make your own golden brown croutons to toss with crisp cucumbers and tomatoes in a garlicky dressing. It’s the perfect pairing for seared chicken coated with classic Italian seasonings.

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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Large dice the baguette. If necessary, peel 1 clove of garlic (you will have extra). Finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter the tomatoes; place in a bowl and top with half the vinegar. Season with salt and pepper; stir to coat. Halve the cucumbers lengthwise; thinly slice crosswise. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

Make the croutons:
2 Make the croutons:

Place the diced baguette on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy. Remove from the oven.

Cook the chicken:
3 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.  
GRILL: Pat the chicken dry with paper towels; season with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). Drizzle with olive oil on both sides. Grill the seasoned chicken 5 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board.

Make the dressing:
4 Make the dressing:

In a large bowl, combine the mayonnaise, cheese, remaining vinegar, and as much of the garlic paste as you’d like. Whisk in 2 tablespoons of olive oil until thoroughly combined. Season with salt and pepper to taste.

Make the panzanella & serve your dish:
5 Make the panzanella & serve your dish:

To the bowl of dressing, add the croutons, seasoned tomatoes (including any liquid from the bowl), sliced cucumbers, and chopped olives. Toss to combine; season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve with the panzanella on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Large dice the baguette. If necessary, peel 1 clove of garlic (you will have extra). Finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter the tomatoes; place in a bowl and top with half the vinegar. Season with salt and pepper; stir to coat. Halve the cucumbers lengthwise; thinly slice crosswise. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

2 Make the croutons:

Place the diced baguette on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy. Remove from the oven.

Make the croutons:
Cook the chicken:
3 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.  
GRILL: Pat the chicken dry with paper towels; season with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). Drizzle with olive oil on both sides. Grill the seasoned chicken 5 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board.

4 Make the dressing:

In a large bowl, combine the mayonnaise, cheese, remaining vinegar, and as much of the garlic paste as you’d like. Whisk in 2 tablespoons of olive oil until thoroughly combined. Season with salt and pepper to taste.

Make the dressing:
Make the panzanella & serve your dish:
5 Make the panzanella & serve your dish:

To the bowl of dressing, add the croutons, seasoned tomatoes (including any liquid from the bowl), sliced cucumbers, and chopped olives. Toss to combine; season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve with the panzanella on the side. Enjoy!

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