Honey Balsamic Chicken with Panzanella Salad

So fun fact: I didn’t know what a panzanella salad was before I started binge watching top chef. For all those in my boat, it’s a Tuscan chopped salad with onions, tomatoes, cucumbers and soaked stale bread. I made this gluten free PANZANELLA SALAD WITH GRILLED CHICKEN bowl.  I used @bfreefoods Italian loaf for the bread in the salad. I seasoned it with garlic and herbs, cut it into cubes and toasted them before soaking them in the olive oil and salad, essentially making gluten free croutons!

#recipe

Ingredients

1 lb chicken

1/3 cup balsamic glaze

2 Tbsp honey

1 tomato

1/2 cucumber

1 cup pulled mozzarella cheese pieces

1/2  @bfreefoods Italian loaf

Olive oil

1 avocado

Directions

1. Combine balsamic glaze and honey In a large bowl. Add chicken and marinate for 1-2 hours.

2. Once marinated, grill in the air fryer for 15 minutes, flipping over after 7 minutes. The chicken should be thoroughly cooked and charred around the edges.

3. Once chicken is cooked, remove and set on cutting board before slicing.

4. While the chicken is cooking, slice the Italian loaf into 1/2” cubes. Spray with cooking spray, season and bake on a lined cooking sheet for approx 5-7 minutes at 400.

5. In a serving bowl, add your diced tomatoes, diced cucumbers, shredded mozzarella, splitting all ingredients between two bowls for 2 servings.

6. Top with sliced chicken and avocado. Dress with olive oil, salt and pepper.

7. Enjoy!