@comedinewithbrie_: Wholefoods S2, Ep 7: Chicken panzanella 🍅🌿 A salad that actually keeps you full 🙌 trust me when I say those croutons are ridiculous! Protein 57g / Calorie 680 Recipe (serves 1): *click link in bio for the full recipe including ingredients list x -Tear the sourdough into bite-sized pieces and spread onto a baking tray with the garlic cloves. Drizzle over the olive oil, season the bread with a pinch of salt and black pepper, then roast at 190°C for 10-12 minutes, until the bread is crisp around the edges and the garlic is soft. -Meanwhile, halve the tomatoes, slice the cucumber into rough half moons and thinly slice the red onion. -Add the tomatoes to a large bowl with a pinch of salt and leave for 10 minutes to release their juices. Gently press a few of the tomatoes with the back of a spoon to release even more juice. -Butterfly the chicken and season with the paprika, garlic granules, red wine vinegar, a little olive oil spray, salt and black pepper. -Cook over a medium-high heat for 3-4 minutes per side, or until golden and cooked through. Rest for 5 minutes before slicing. -Squeeze the softened roasted garlic from its skins and finely mince it. Add it to the tomatoes along with 1 tbsp extra virgin olive oil, 2 tsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 2 tsp caper brine, a pinch of salt and plenty of black pepper. Mix well. -Add the toasted sourdough and toss so it starts soaking up the dressing. Fold through the cucumber, red onion, capers and basil. Leave for 5-10 minutes so the bread softens slightly while still keeping a little bite. -Top with the sliced chicken, finely grate over the Parmesan if using, then finish with a drizzle of extra virgin olive oil, a few extra basil leaves and a pinch of flaky sea salt. #chicken #wholefoods #panzanella #salad #CapCut

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Sunday 28 June 2026 17:35:57 GMT