Pan Roasted Chicken with Butternut Pumpkin Panzanella
- Prep time: 35 minutes
- Calories: 770
- 2 of Chicken Breast (skin on)
- 1 of Shallot
- 1 Small Bunch of Flatleaf Parsley
- 400 g of Butternut Pumpkin
- 1 of Focaccia Panini
- 2 Tsp of Red Wine Vinegar
- 1 of Red Capsicum (small)
- 20 g of Parmesan (Shaved)
- 1 of Carrot
Prepare Ingredients:Preheat oven to 200°C. Pat chicken dry with paper towel. Peel shallot and thinly slice. Roughly chop parsley leaves, discarding stems. Cut panini in half lengthwise, then into 1 cm cubes. Medium dice pumpkin into 11⁄2 cm pieces, discarding skin. Peel and medium dice carrot. De-seed capsicum and cut into 11⁄2 cm pieces.
Roast Vegetables:Line a baking tray with baking paper. Place pumpkin, carrot and capsicum on tray in a single layer on the tray and drizzle lightly with olive oil and salt. Toss to combine. Bake for 15-20 minutes or until tender. Meanwhile, in a large bowl, whisk together red wine vinegar and 2 Tbsp olive oil to make a vinaigrette. Taste and add salt and pepper as needed.
Pan Roast Chicken:Heat olive oil in a medium frypan over medium heat. Season chicken on both sides with salt and pepper. When oil is shimmering, add chicken, skin-side down, and cook until skin is golden and easily lifts off pan, about 6 minutes. Flip and cook chicken until cooked through and no longer pink, about 5-6 minutes more. Remove chicken from pan and set aside.
Bake Croutons:While chicken cooks, on a baking tray, toss panini cubes and sliced shallots with olive oil, salt and pepper. Arrange in a single layer and bake, about 8 minutes or until golden and crisp.
You Plate It:Add parsley, roasted veg, shallots, parmesan and croutons to the bowl with vinaigrette and toss to coat. Taste and add salt and pepper as needed. Cut chicken into 21⁄2 cm slices. Divide panzanella and chicken evenly between plates. Enjoy!