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Quick Chicken Panzanella
Ingredients
- 1 14 1/2ounce can diced tomatoes with green pepper, celery, and onions
- 3 tablespoons olive oil
- 1 2 - 2 1/4pound 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,
- cal. (kcal) 596,
- Fat, total (g) 27,
- chol. (mg) 92,
- sat. fat (g) 6,
- carb. (g) 50,
- Monosaturated fat (g) 14,
- Polyunsaturated fat (g) 5,
- fiber (g) 4,
- sugar (g) 10,
- pro. (g) 37,
- vit. A (IU) 1020,
- vit. 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 (mg) 151,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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