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Lemon Thyme Chicken with Spring Panzanella
This vibrant dish combines zesty lemon thyme chicken with a fresh and colorful spring panzanella salad for a burst of flavors in every bite!
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Zest and juice of 1 lemon
– 1 tbsp fresh thyme leaves
– Salt and pepper to taste
– 4 cups cubed stale bread
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– 1/2 red onion, thinly sliced
– 1/4 cup fresh basil, chopped
– 1/4 cup feta cheese, crumbled
– 2 tbsp red wine vinegar
– 1/4 cup extra virgin olive oil
Directions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine olive oil, garlic, lemon zest, lemon juice, thyme, salt, and pepper. Marinate the chicken breasts in this mixture for 30 minutes.
3. Place the marinated chicken on a baking sheet and bake for 25-30 minutes until cooked through.
4. In a large bowl, mix the cubed bread, cherry tomatoes, cucumber, red onion, basil, and feta cheese.
5. In a small bowl, whisk together red wine vinegar and extra virgin olive oil. Pour over the bread mixture and toss to combine.
6. Slice the cooked chicken and serve over the spring panzanella salad.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Calories: ~380 per serving | Servings: 4 | Storage Tips: Store chicken and salad separately in airtight containers in the refrigerator for up to 2 days.