🇭🇺 Pan-Roasted Chicken With Broccoli Panzanella

This recipe is a great way to use up old bread. Day old, week old, two weeks old—as long as it isn't moldy, it will work. The lemon & olive oil soaks into dry bread to make it soft & delicious again. And paired with the chicken breast, you have a balanced meal that covers all four food groups.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix broccoli with 2T of olive oil, then season with salt/pepper. Place on baking sheet & put in oven.

Step 2

Meanwhile, heat sauté pan (preferably ovenproof) on high. Pat chicken dry using clean paper towel, then season with salt & pepper on both sides. Add 2T of olive oil to pan and, when smoking, add chicken, skin side down. Heat (30 sec.), then place saute pan with chicken in oven with broccoli.

Step 3

Bake (5-6 min.) until skin is browned, bubbly, & crisp, then turn. Flip broccoli as well. Bake (6 min.), until just cooked through. Remove both broccoli & chicken; set aside on warm plate. Broccoli should be browned in places; cut into bite-size pieces.

Step 4

In lg. bowl, mix lemon juice & anchovy paste with garlic; whisk in the remaining 3T of olive oil. Add red pepper flakes, basil, & red onions, then bread cubes & broccoli; toss. Taste & adjust seasoning.

Step 5

Serve with grated Parmesan over top alongside chicken

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