Grilled Marinated Chicken with Tomato Bread Salad Panzanella

Elevate your dinner game with this irresistible Grilled Marinated Chicken with Tomato Bread Salad Panzanella—a vibrant and flavorful pairing of tender, herb-marinated chicken and a refreshing Italian-inspired bread salad. Perfect for summer grilling or anytime you crave bright, fresh flavors, this dish starts with juicy chicken breasts infused with a zesty marinade of olive oil, garlic, lemon, rosemary, and oregano. Paired with a colorful panzanella salad featuring crisped cubes of day-old bread, cherry tomatoes, cucumbers, and fragrant basil, this recipe delivers a delightful balance of textures and tangy Mediterranean-inspired tastes. Tossed in a simple red wine vinegar dressing and topped with shaved Parmesan, this complete meal is as beautiful to serve as it is satisfying to eat. A must-try for fans of grilled chicken recipes and rustic salads!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken breasts
• 6 tablespoons Extra virgin olive oil
• 3 tablespoons Lemon juice
• 4 pieces Garlic cloves, minced
• 1 tablespoon Fresh rosemary, chopped
• 1 teaspoon Dried oregano
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 4 cups Day-old crusty bread (e.g., ciabatta)
• 3 cups Cherry tomatoes, halved
• 1 piece Cucumber, diced
• 0.5 piece Red onion, thinly sliced
• 0.5 cup Fresh basil leaves, torn
• 2 tablespoons Red wine vinegar
• 0.25 cup Parmesan cheese, shaved

Directions

Step 1

In a large bowl, whisk together 4 tablespoons of olive oil, 2 tablespoons of lemon juice, minced garlic, chopped rosemary, dried oregano, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to create the marinade.

Step 2

Add the chicken breasts to the bowl, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours to allow the flavors to infuse.

Step 3

While the chicken marinates, preheat your grill or grill pan to medium-high heat.

Step 4

Cut the crusty bread into 1-inch cubes. Toss the bread cubes with 2 tablespoons of olive oil and a pinch of salt. Toast the bread in the oven at 350°F (175°C) for 10-12 minutes, or until golden and crisp. Set aside.

Step 5

In a salad bowl, combine cherry tomatoes, diced cucumber, sliced red onion, and torn basil leaves.

Step 6

In a small jar or whisking bowl, mix together the remaining 1 tablespoon of lemon juice, red wine vinegar, 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper to make the salad dressing.

Step 7

Pour the dressing over the tomato mixture and toss gently to coat. Add the toasted bread cubes and toss again. Set aside to let the bread absorb the dressing.

Step 8

Remove the chicken from the marinade, allowing any excess to drip off, and grill for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).

Step 9

Let the grilled chicken rest for 5 minutes before slicing.

Step 10

To serve, plate the tomato bread salad alongside the grilled chicken and garnish with shaved Parmesan cheese.

Nutrition Facts

Serving size	(2667.5g)

Amount per serving	% Daily Value*
Calories	4801.6

Total Fat 153.4g	0%
Saturated Fat 36.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 651.6mg	0%
Sodium 9991.6mg	0%
Total Carbohydrate 541.8g	0%
Dietary Fiber 27.6g	0%
Total Sugars 34.3g
Protein 328.3g	0%

Vitamin D 19.0IU	0%
Calcium 1389.9mg	0%
Iron 39.7mg	0%
Potassium 4424.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.4%

Protein: 27.0%

Carbs: 44.6%