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.
Cook Time: 20 mins
– 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.
RECIPE TIPS AND FAQ’S:
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