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Gluten Free Grilled Chicken Panzanella Recipe
Prep time
Cook time
Total time
Gluten Free Grilled Chicken Panzanella Recipe
Author: J.W.
Recipe type: Main
Serves: 6
Ingredients
- 3 Udi's Hotdog Buns, cut into bite pieces - gluten free
- 2 chicken breasts, filleted
- ½ of a head lettuce, cut into bite pieces
- 1 pint heirloom tomatoes
- olive oil
- ¼ of a small red onion, thinly sliced
- ⅓ cup plus 3 tablespoons fresh basil, chopped
- 2 gloves garlic, minced
- feta cheese crumble
- salt and pepper
- Kraft Zesty Italian Dressing - gluten free
Instructions
- Drizzle some olive oil over chicken fillets, season with salt and pepper, 3 tablespoons chopped basil and garlic. Heat a large cast iron pan to medium heat. Add some olive oil then the bread. Cook the bread for about 2 to 3 minutes flipping several times until they look slightly brown. Season with salt and pepper. Place the bread on a plate. Quickly clean the pan and return to heat. Add 2 tablespoons olive oil to the pan and grill the chicken about 3 to 4 minutes per side. Transfer to a chopping board and let cool. Heat another pan for the tomatoes. Drizzle some olive oil over the tomatoes and season with salt and pepper. Cook the tomatoes until they starts to blister about 3 minutes then transfer to a bowl. Slice the chicken to bite pieces.
- Place the lettuce on a serving platter. Top with tomatoes, bread and grilled chicken. Drizzle dressing and garnish with fresh basil, red onion and feta cheese. Serve
Notes
You can add some olives too if you have.
