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Easy prep

Chicken & Butternut Squash Panzanella

with Ciabatta Croutons & Shaved Parmesan

Cooking time

20 minutes

Servings

2/4

Calories

800 /serving

No need to be under the Tuscan sun to enjoy this fresh Italian salad, tweaked to include yummy roasted butternut squash for a sweet, hearty bite and seasoned chicken thighs seared to perfection. You’ll also add in fresh parsley, red onion, garlic, lots of lettuce and a smattering of shaved Parmesan. The kicker? Pan-fried croutons made from scratch with fresh ciabatta bread. You’d never believe a salad made so quickly could be this tasty.

We will send you:

  • 4 Chicken thighs
  • 1 Bunch of parsley
  • 200g Diced butternut squash
  • 15ml Minced garlic
  • 1 Head of lettuce
  • 50g Sliced red onions
  • 15ml Sherry vinegar
  • 25g Shaved Parmesan
  • 1 Ciabatta roll
  • 9g Bell pepper & celery seed spice blend (salt, garlic, curry powder, onion, red bell pepper, green bell pepper, celery seeds, basil, sunflower oil, parsley, chives)

Contains: Milk, Sulphites, Wheat

You will need:

Large pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Oil
Total Fat
42 g
Saturated Fat
9 g
Sodium
1130 mg
Total Carbs
59 g
Sugars
9 g
Protein
47 g
Fibres
4 g
Preparation
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Roast the squash
Preheat the oven to 450°F. On a lined sheet pan, toss the butternut squash with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 15 to 18 minutes, turning halfway through, until browned and tender when pierced with a fork.
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Cook the chicken
While the squash cooks, heat a drizzle of oil in a large pan on medium-high. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
a picture
Mise en place
While the chicken cooks, roughly chop the lettuce, discarding the root end. Tear the ciabatta into bite-size pieces.
a picture
Make the ciabatta croutons
In the reserved pan of fond, heat a drizzle of olive oil on medium-high. In a bowl, toss the torn ciabatta with a generous drizzle of olive oil; season with S&P. Add the torn ciabatta to the pan and toast, stirring often, 5 to 7 minutes, until golden and crispy on all sides. Set aside to cool.
a picture
Finish & serve
Roughly chop the parsley leaves and stems. In a small bowl, make the vinaigrette by combining the sherry vinegar, 3 tbsp olive oil (double for 4 portions) and as much of the garlic as you’d like; season with S&P. In a large bowl, combine the lettuce, roasted squash, ciabatta croutons and as many of the onions as you’d like. Drizzle with as much of the vinaigrette as you’d like. Divide the salad and chicken between your plates. Garnish with the parsley and the shaved Parmesan. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.