Cut baked bread into 1/2-inch slices and cube. Preheat oven to 400 degrees. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Bake 8 to 12 minutes or until toasted; cool.
Add Tuscan flavor to your baked chicken thighs with a panzanella salad made of toasted bread cubes, fresh basil, and cherry tomatoes.
Get recipes—breakfast, lunch, and dinner included—for 5 full days of meal prepped meals using just 20 ingredients (and some pantry staples).
Servings and Ingredients
|1 loaves Hy-Vee frozen bread dough, thawed and baked according to pkg. directions|
|4 tbsp. Gustare Vita olive oil, divided|
|¼ tsp. Hy-Vee salt, plus additional for seasoning|
|¼ tsp. Hy-Vee ground black pepper, plus additional for seasoning|
|2 c. cherry tomatoes, quartered|
|⅓ c. fresh basil, chopped|
|4 (5-oz. each) Hy-Vee true boneless skinless chicken thighs|
|3 tbsp. Gustare Vita balsamic vinegar|
|1 tbsp. garlic, minced|
|1 tsp. Hy-Vee Dijon mustard|
Things To Grab
- Large rimmed baking pan
- Medium bowl
- Large resealable plastic bag
- Small bowl
- Meat thermometer
Combine toasted bread cubes, cherry tomatoes, and chopped basil in a medium bowl. Drizzle with 1 tablespoon olive oil; season with salt and black pepper. Cover and chill until serving time.
Pat chicken thighs dry with paper towels; place in a large resealable plastic bag. Whisk together balsamic vinegar, 1 tablespoon Gustare Vita olive oil, garlic, Dijon mustard, and 1/4 teaspoon each salt and black pepper in a small bowl. Pour mixture over chicken, close bag. Turn to evenly coat chicken; marinate at least 10 minutes. Remove chicken from marinade; discard marinade. Place chicken on a parchment-lined rimmed baking pan.
Bake 40 to 50 minutes or until the internal temperature reaches 165 degrees. Serve chicken with salad. Season to taste with salt and black pepper.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 135mg
- Sodium: 770mg
- Total Carbohydrates: 59g
- Protein: 36g