Grilled Chicken with Garden Panzanella
simple marinated grilled chicken with lemon & garlic, served alongside a fresh summer garden panzanella salad
servings: 2
Ingredients
Scale
- ½ cup + 2 tbsp olive oil
- ¼ cup freshly squeezed lemon juice
- 4 garlic cloves, grated
- kosher salt
- freshly cracked black pepper
- 2 large skinless + boneless chicken breasts
- 2 large ½” slices crusty bread (about 4 oz total)
- 4 oz cherry tomatoes, halved
- 1 spring onion (or scallion), thinly sliced
- 1 baby cucumber, thinly sliced
- 1 tbsp red wine vinegar
- 4 large basil leaves, torn
- flaky sea salt (optional)
Instructions
- Add a ½ cup of olive oil, the lemon juice, grated garlic, 1 tsp of kosher salt, and about 20 cracks of black pepper to a bowl. Whisk well to combine. Submerge the chicken in the mixture. Cover the bowl and refrigerate for at least 1 hour. Transfer the bowl to room temperature and let sit for about 20 minutes before grilling.
- Meanwhile, heat the grill over high heat. Once hot, drizzle the bread with olive oil and quickly grill on both sides until charred and crisp. Transfer to a cutting board and let cool.
- Add the cherry tomatoes, spring onion (or scallion), cucumber, red wine vinegar, and remaining 2 tablespoons of olive oil to a mixing bowl. Season with a good pinch of salt. Toss well and let sit while you grill the chicken.
- Place the chicken onto the grill and cook for about 2 minutes on each side over high heat until charred. Lower the heat to medium, cover the grill, and continue to cook the chicken for about 10-12 more minutes, or until cooked through (cook time will vary depending on your chicken size). Flip the chicken halfway through cooking.
- Transfer the chicken to a cutting board and let rest for about 5 minutes. Cut the grilled bread into ½” pieces and toss with the tomato mixture. Slice the chicken against the grain into ¼” slices. Plate the chicken with the panzanella alongside. Garnish with the torn basil, a drizzle of olive oil, flaky sea salt, and more freshly cracked black pepper.