Name: High-Protein Tuscan Panzanella with Herbed Grilled Chicken
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 8 oz day-old rustic bread (about 4 thick slices), cut into 1-inch cubes; 1.5 lbs boneless skinless chicken breasts (about 3 large breasts); 1 1/2 tsp kosher salt, divided; 1/2 tsp cracked black pepper; 1/4 cup extra-virgin olive oil, divided; 2 tbsp red wine vinegar; 1 large garlic clove, minced; 1 tsp Dijon mustard; 1/4 cup fresh basil leaves, torn or chopped; 1/4 cup fresh Italian parsley, chopped; 2 cups ripe tomatoes, cut into bite-size chunks (about 3 medium tomatoes); 1/2 small red onion, thinly sliced; 1/2 English cucumber, halved and sliced (optional, for crunch); 1/4 cup crumbled feta cheese (optional, for extra flavor and protein)

High-Protein Tuscan Panzanella with Herbed Grilled Chicken

miradu

This high-protein twist on the classic Tuscan panzanella transforms day-old bread and juicy ripe tomatoes into a hearty, colorful dinner salad. Grilled herbed chicken (marinated simply for juiciness and flavor) brings robust, lean protein to the table—meeting your nutritional goal without sacrificing any Mediterranean charm. A punchy homemade vinaigrette soaks into crisped bread cubes, while fresh basil, parsley, and optional feta add layers of freshness and tang. Perfect for a summer dinner on the patio, this dish balances savory, juicy, crunchy, and herby notes in every bite.

Ingredients

Instructions

Preheat grill or grill pan to medium-high heat. In a bowl, toss chicken breasts with 1/2 tsp salt, 1/4 tsp pepper, and 1 tbsp olive oil. Set aside to marinate for 10 minutes while prepping other ingredients.
Spread bread cubes on a baking sheet. Toast in a 400°F oven for 8-10 minutes until crisp and golden but not hard. Let cool.
Grill chicken breasts for 4-5 minutes per side, or until cooked through (internal temp 165°F). Let rest 5 minutes, then slice thinly across the grain.
In a large bowl, whisk together remaining olive oil, red wine vinegar, garlic, Dijon, 1 tsp salt, and 1/4 tsp pepper to create a vinaigrette.
Add toasted bread cubes, tomatoes, red onion, cucumber (if using), basil, and parsley to the bowl. Toss gently to coat everything in the vinaigrette. Let sit 5 minutes for flavors to meld and bread to absorb dressing.
Fold in sliced grilled chicken and feta (if using). Toss gently again. Taste and adjust seasoning if needed.
Serve panzanella on a large platter or individual bowls, making sure each portion gets a generous amount of chicken and veggies. Garnish with extra herbs if desired.