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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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