Home
Recipes
Health
Roast chicken panzanella

A plate of chicken, asparagus and red peppers on a white cloth with a speckled grey background

Roast chicken panzanella

Name: Roast chicken panzanella
Total time: 40 min
Yield: 1
Ingredients: 1 skin-on chicken breast; 1½ tbsp olive oil plus 1 tsp; 100g fine asparagus trimmed; 1 small wholemeal pitta torn into pieces; ½ lemon zested and juiced; 1 tsp runny honey; 1 tbsp dill half finely chopped, half roughly torn; 1 ready roasted pepper from a jar cut into chunks; ½ small red onion thinly sliced; 2 tsp capers roughly copped

Nadine Brown

Published: March 29, 2022 at 4:21 PM

Save recipe

Serves 1

Easy

Total time: 40 mins

A star rating of 5 out of 5.2 ratingsRate

loading...

Get 5 months for £5 when you subscribe today

Make a tasty dressing using the pan juices to soften the crispy pitta chunks in this salad of chicken, asparagus, roasted peppers and capers

High protein

Low salt

Skip to ingredients

Alternatives

Complete the dish

Make this healthy chicken salad recipe, then check out our classic panzanella, easy roast chicken, Japanese-style rice salad, coronation tofu salad and healthy salad recipes.

Ingredients

Nutrition

1 skin-on chicken breast
1½ tbsp olive oil

plus 1 tsp
100g fine asparagus

trimmed
1 small wholemeal pitta

torn into pieces
½ lemon

zested and juiced
1 tsp runny honey
1 tbsp dill

half finely chopped, half roughly torn
1 ready roasted pepper from a jar

cut into chunks
½ small red onion

thinly sliced
2 tsp capers

roughly copped

Nutrition: per serving

kcal589
fat21g
saturates3.9g
carbs45.5g
sugars13.3g
fibre8.3g
protein49.9g

high
salt1.1g

low

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Put the chicken skin-side up in a small roasting tin or lipped baking tray. Drizzle with 1 tsp of olive oil and season well. Roast for 25 minutes or until cooked through with crispy skin.
step 2

Halfway through the chicken cooking time, put the asparagus and pitta in a large baking tray and drizzle with tbsp of olive oil. Add the lemon zest, season and toss together. Transfer to the oven and roast for 10-12 minutes or until the asparagus is crisp and tender, and the pitta lightly toasted.
step 3

Transfer the asparagus and pitta to a large bowl and set aside. Keeping all the juices in the pan, transfer the chicken to a chopping board or large plate, remove and discard the skin from the chicken if you prefer, and shred the meat. Set aside to cool.
step 4

Skim any excess fat from the cooking juices. In a medium bowl, whisk together the lemon juice, honey, finely chopped dill and remaining 1 tbsp of olive oil. Slowly whisk in the chicken juices until the dressing is emulsified, then lightly season. Add the pepper and onion to the bowl with the asparagus and pitta, and toss with 2 tbsp of the dressing. Leave to sit for 10 minutes before adding the chicken, capers and remaining dressing, if you like. Toss to combine and serve.

Check out our best healthy salad recipes here

Cauliflower Couscous Salad Recipe with Zhoug

Authors

Nadine Brown profile image

Nadine Brown

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.2 ratings

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue