Chicken Panzanella
—
Ingredients
- 4 boneless chicken thighs, cut into 2cm cubes
- 2 red onions, cut into wedges
- 1 capsicum, cut into chunks
- 1 zucchini, sliced
- 1 eggplant, cut into 2cm cubes
- 1 head garlic, cut in half horizontally
- 8 vine tomatoes
- 2 teaspoons dried oregano
- 3 sprigs fresh thyme
- 2 tablespoons olive oil
- sea salt and cracked pepper
- 1⁄3 cup kalamata olives
- 4 slices sourdough, ripped into 2cm chunks
- 1⁄4 cup fresh basil leaves
- parmesan
Instructions
4 steps
- 1
Preheat the oven to 190°C.
- 2
Place the chicken, red onions, capsicum, zucchini, eggplant, garlic, vine tomatoes, oregano and thyme on a lined baking tray. Drizzle over olive oil and season with salt and pepper. Gently toss to combine. Bake for 30-35 minutes or until the vegetables have softened and the chicken is cooked through.
- 3
Turn the oven to grill.
- 4
Top with olives and sourdough and grill for 5 minutes or until sourdough is golden. Scatter with fresh basil just before serving.
Progress
0 / 4 steps
