Mediterranean Chicken Panzanella Salad
- Cooking and Prep: 45 m
- Serves: 6
Make the salad
Preheat oven to 375 degrees. Line three baking sheets with Gefen Easy Baking Parchment Paper. On the first, add the cubed eggplant and red onion, drizzle with olive oil to coat the vegetables, and sprinkle with salt. Roast about 30 minutes or until caramelized.
On the second baking sheet, place the cubed bread, drizzle with olive oil and sprinkle well with za’atar. Toast them eight to ten minutes and remove the tray from the oven. Coat the chicken with the spices, a sprinkle of salt and a small pour of olive oil until well coated and dark red in color. Bake 20 minutes or until no longer pink inside, depending on thickness.
While the chicken is cooking, dice your cucumber and tomato, and squeeze with lemon and a sprinkle of salt.
Optional but recommended: Serve with your favorite hummus!