Roast Chicken Panzanella

Roast Chicken Panzanella

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Prep Time 15 minutes
Cook Time 35 minutes
Course Main Dish
Cuisine Classic Menu
Servings 6


  • 4 tablespoons olive oil
  • 3 cloves garlic
  • 2 large red onions quartered
  • 2 large fennel bulbs sliced
  • 2 large red bell peppers seeded and sliced
  • 1/2 large baguette (or country loaf) cut into 1 inch cubes
  • 1/4 teaspoon red pepper flakes or to taste
  • Sea salt and freshly ground pepper to taste
  • 2 large tomatoes chopped
  • 1/2 cup black pitted olives
  • 2 tablespoons balsamic vinegar
  • 6 boneless skinless chicken breasts


  • Preheat oven to 400
  • On a large baking sheet, add 2 tablespoons olive oil, garlic, onions, fennel, red bell peppers, baguette, red pepper flakes and sea salt and freshly ground pepper. Roast 12 to 15 minutes until golden. Place in a large bowl, toss with tomatoes, olives and vinegar.
  • On a large baking sheet, add 2 tablespoon olive oil and chicken and roast 18 to 20 minutes until cooked through. Cut chicken into 1 inch cubes and toss with vegetables.
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