Quick Chicken Panzanella



Quick Chicken Panzanella
Makes: 4 servings
Start to Finish: 20 mins
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Quick Chicken Panzanella
Ingredients
  • 1
    14 1/2 ounce can diced tomatoes with green pepper, celery, and onions
  • 3
    tablespoons olive oil
  • 1
    2 - 2 1/4 pound whole roasted chicken
  • 4
    cups cubed Italian bread
  • 2
    medium cucumbers, halved lengthwise and sliced
  • 1
    cup torn fresh basil or spinach
Directions

1. Spoon off 2 tablespoons of tomato liquid. Combine with 1 tablespoon of the olive oil, dash salt, and pepper; set aside. Remove meat from roasted chicken. Cut into pieces.

2. In skillet stir bread cubes in 2 tablespoons hot oil over medium heat 5 minutes or until golden. Remove. Add diced tomatoes; toss. Divide on plates. Add cucumbers, chicken, and basil. Pass tomato-oil mixture. Makes 4 servings.

Nutrition Facts (Quick Chicken Panzanella)
  • Servings Per Recipe 4,
  • Calories 596,
  • Protein (gm) 37,
  • Carbohydrate (gm) 50,
  • Fat, total (gm) 27,
  • Cholesterol (mg) 92,
  • Saturated fat (gm) 6,
  • Monosaturated fat (gm) 14,
  • Polyunsaturated fat (gm) 5,
  • Dietary Fiber, total (gm) 4,
  • Sugar, total (gm) 10,
  • Vitamin A (IU) 1020,
  • Vitamin C (mg) 10,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 12,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (µg) 157,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 824,
  • Potassium (mg) 783,
  • Calcium (DV %) 151,
  • Iron (DV %) 5,
  • Percent Daily Values are based on a 2,000 calorie diet
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