Grilled Chicken Cutlets with a Cherry Tomato Panzanella

Savoring Italy

Grilled Chicken Cutlets with a Cherry Tomato Panzanella is a super easy and perfect weeknight meal. Bright and cheery with a sweet cherry tomato panzanella on top, this recipe is pure summer.

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prep Time

10 min



Cook Time: 20 mins


White Scribbled Underline

– PANZANELLA – 3 cups artisan bread or baguette cut into 1-inch chunks – 1 pound cherry tomatoes – ½ large English cucumber – ½ medium red onion thinly sliced – ½ cup extra-virgin olive oil – ¼ cup red wine vinegar – ½ teaspoon salt – Pepper to taste – ½ cup thinly sliced basil – CHICKEN – 6 Raw boneless skinless chicken breasts mine were around 7.5 ounces each – Salt and pepper to taste – Dried oregano - about 1/8 teaspoon per chicken breast – Cooking spray or oil of your choice high smoke point oil like avocado, coconut or even canola is best – extra-virgin olive oil

How long to grill chicken If cooking a 4-ounce chicken breast, it should be cooked 4-5 minutes, per side. Look for an internal temperature reads 160°F, also remember that the internal temperature of the chicken will continue to rise if you let the chicken rest a few minutes as soon as you grill it.

Variations for a Grilled Chicken Salad This really easy chicken recipe is great like this, but you could change it with some of these suggestions. – Protein: You could sub out the chicken with shrimp, steak or even salmon. – Greens: If you are following Whole30 or Paleo, swab out the panzanella for some greens. Serve it with a salad of romaine (or any sort of lettuce), spinach, or even kale. – Vegetables: Another idea in place of the panzanella, is to grill up some veggies. You could use peppers, zucchini, or serve it with these easy marinated mushrooms or easy marinated zucchini.


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