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Peach mozzarella & chicken panzanella

Peach mozzarella & chicken panzanella served on a plate

Peach mozzarella & chicken panzanella

Name: Peach mozzarella & chicken panzanella
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 3 tbsp rapeseed oil; 2 skin-on chicken breasts; a few sprigs of lemon thyme or thyme; 100g stale sourdough or crusty bread, torn into chunks; 15g basil roughly chopped; 1 tbsp lemon juice; 2 ripe peaches each cut into 8 wedges; 60g salad leaves; 200g tomatoes quartered; 125g ball of light mozzarella

Ailsa Burt

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Serves 2

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4.5 out of 5.20 ratingsRate

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Pair cool, creamy mozzarella with the sweet tang of peach in this hearty salad, with chicken and chunks of sourdough. It's a quick and filling salad

Healthy

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Try this peach mozzarella & chicken panzanella, then try our BBQ peach panzanella, avocado panzanella, charred nectarine & prosciuto panzanella and halloumi panzanella salad. Next, try creamy Tuscan chicken and our epic summer salad.

Ingredients

Nutrition

Units:

MetricUS

3 tbsp rapeseed oil
2 skin-on chicken breasts
a few sprigs of lemon thyme

or thyme
100g stale sourdough

or crusty bread, torn into chunks
15g basil

roughly chopped
1 tbsp lemon juice
2 ripe peaches

each cut into 8 wedges
60g salad leaves
200g tomatoes

quartered
125g ball of light mozzarella

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Nutrition: Per serving

kcal634
fat31g
saturates5g
carbs32g
sugars11g
fibre6g

high
protein55g
salt0.9g

Method

step 1

Heat 2 tsp of the oil in a frying pan over a medium-high heat. Season the chicken and put in the pan skin-side down. Sprinkle over the thyme sprigs and cook for 7-8 mins until the chicken skin is golden, then turn. Drizzle in 3 tbsp water. Cover and cook for a further 7-8 mins, until the chicken is golden all over and cooked through. Transfer to a plate.
step 2

Pour another 1 tsp of the oil into the pan and add the chunks of bread. Stir to coat and toast until golden all over, about 5 mins.
step 3

Meanwhile, make the dressing. Pulse the basil with the lemon juice and remaining oil in a mini food processor until combined and finely chopped. Season and transfer to a small dish. You can also use a pestle and mortar – mash the basil with the lemon juice, then stir in the oil and seasoning. Toss the peaches, salad leaves and tomatoes with the dressing and tip onto a platter. Slice the chicken. Tear the mozzarella over the salad, then scatter over the chicken and croutons.

Recipe from Good Food magazine, August 2023

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A star rating of 4.5 out of 5.20 ratings

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