• Italian Chicken with Tuscan Style Panzanella
  • Italian Chicken with Tuscan Style Panzanella
  • serves
    4
  • 10
    mins
    prep
  • 30
    mins
    cook
  • $12.00
    per serving
Italian Chicken with Tuscan Style Panzanella
$48.00/
$12.00
per serving
Italian Chicken with Tuscan Style Panzanella
PER SERVING 550 CAL | 24 G FAT | 54 G CARB | 29 G PROTEIN
This classic Italian bread-and-tomato salad manages to be fresh and summery, but still hearty enough to eat as a light supper or lunch.

Please, note that the protein in this meal kit may come semi-frozen, and needs to be thawed fully before using.

COOKING INSTRUCTIONS:
    For 4 servings, double the amounts in the recipe

  • PREP
    • Turn the oven on to convection 350F
    • Cut Tomatoes in half
    • Cube Ciabatta into bite sized pieces
    • Fine dice Red Onion and Garlic
    • Pick the Basil leaves off the stem (Do not tear them yet)
    • Pull the Kale off the stems and tear into bite sized pieces
  • PREP THE VEGGIES
    • Sprinkle 1/2 tbsp of Kosher Salt on the cut Tomatoes and let them sit in the colander draining for 15 minutes
    • Massage the Kale with 1/2 tsp of Kosher Salt and 1/2 tsp of Olive Oil with your hands for 2 minutes
  • TOAST THE CROUTONS
    • Toss the Ciabatta croutons in Olive Oil and the Italian Spice
    • Toast the Croutons in the oven for about 10 minutes, or until golden brown and crispy
    • Set aside and let cool
  • COOK THE CHICKEN
    • Increase oven temperature to 425F, staying in convection mode
    • Heat up a pan over medium high heat, add 2 tbsp of Olive Oil and sear both sides of the Seasoned Chicken Breast, 2 minutes on each side
    • Finish cooking the Chicken Breast in the oven for 15-17 minutes, or until an internal temperature of 165F
  • MAKE THE DRESSING
    • Combine Chopped Garlic, Onion, and Red Wine Vinaigrette in a bowl and start whisking. Once combined, slowly drizzle 2 tbsp of Olive Oil while still whisking
    • Toss the Croutons, Drained Tomatoes, Kale and Basil in the Dressing
  • PLATE AND SERVE
    • Taste the Panzanella Salad before serving, and season with Fresh Cracked Pepper if needed
    • Slice the Chicken Breast and serve on top of the Panzanella
  • MEAL KIT INGREDIENTS
    • Chicken Breast
    • Red Wine Vinaigrette
    • Kale
    • Basil
    • Ciabatta
    • Red Onion
    • Grape Tomato
    • Garlic
    • Italian Spices
  • REQUIRED PANTRY ITEMS
    • Olive oil
    • Sea salt
    • Black pepper
  • REQUIRED KITCHEN EQUIPMENT
    • Mixing bowl
    • Sauté Pan
    • Oven
    • Colander
    • Chefs knife
    • Cutting board
    • Whisk
    • Baking Tray
CHEF RECOMMENDS:
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Please note:
This frozen product may be packed with dry ice. Please do not touch the dry ice, and keep away from kids and pets.
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