Grilled Chicken Panzanella and Feta Vinaigrette

Grilled Chicken Panzanella and Feta Vinaigrette

Health Rating
Prep Cook Ready in Servings
20 min 20 min 40 min 4
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Ingredients


1/4 tsp Black pepper (for dressing, + extra for salad to taste)
2 breast Chicken breast, boneless, skinless
1/2 cup, crumbled Feta cheese
1/2 cup Basil, fresh (leaves, for dressing)
1 clove(s) Garlic (small, minced, for dressing)
4 slice Italian Bread (cut crosswise into 1-inch slices)
1 tbsp Lemon juice (for dressing)
1/3 cup Olive oil (for dressing + extra for salad to taste)
1/4 cup Parsley, fresh (Italian, for dressing)
1 tbsp Red wine vinegar (for dressing)
4 medium Tomato (cored, cut into 1/2-inch cubes)
1/2 tsp Salt (for dressing + extra for salad to taste)
1 medium pepper(s) Red bell pepper (cut lengthwise into 1/2-inch-thick slices)
3 medium Zucchini (cut lengthwise into 1/2-inch-thick slices)

Instructions


In the bowl of a food processor pulse the basil, parsley, lemon juice, vinegar, and garlic until coarsely chopped. With the machine running, slowly add the oil. Transfer to a small glass or stainless steel bowl and season with the salt and pepper.

Prepare the grill for direct cooking over medium heat (350° to 450°F).

Brush the cooking grates clean. Lightly brush the squashes, pepper, and bread on all sides with oil and season evenly with salt and pepper. Grill over direct medium heat, with the lid closed as much as possible, until the vegetables are slightly charred and the bread has grill marks, turning once. The vegetables will take 4 to 6 minutes and the bread will take 2 to 4 minutes. Remove from the grill and let cool.

Coat the chicken on both sides with 3 tablespoons of the dressing. Grill, smooth (skin) side down first, over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.

Cut the vegetables, bread, and chicken into 1/2-inch cubes and combine in a large bowl with the tomatoes and feta. Add the dressing and toss to coat. Serve immediately.

Nutrition Facts

Per Portion

Calories 494  
Calories from fat 242  
Calories from saturated fat 58  
Total Fat 26.9  g
Saturated Fat 6.4  g
Trans Fat 0.0  g
Polyunsaturated Fat 3.3  g
Monounsaturated Fat 15.5  g
Cholesterol 84  mg
Sodium 775  mg
Potassium 1125  mg
Total Carbohydrate 28.1  g
Dietary Fiber 4.5  g
Sugars 9.4  g
Protein 35  g

Dietary servings

Per Portion


Grain 0.9
Meat 1.3
Milk Alternative 0.4
Vegetables 4.0

Energy sources


Pygal 23% 437.468945942 128.687235375 49% 395.217773519 281.420378784 28% 311.901758289 139.658406457 23% 49% 28% Carbohydrates Fat Protein
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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada