Warm Roast Chicken Breast and Bread Salad With Arugula

May 10, 2023May 10, 20230 1
Warm Roast Chicken Breast and Bread Salad With Arugula, a delicious and healthy meal for any occasion
in Main

Prep

20 min

Cook

40 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 cups French bread , cut or torn into 1 inch cubes , ( about 6 ounces )
3 tablespoons olive oil
salt & freshly ground black pepper
4 chicken breast halves , bone-in , skin-on ( at least 10 oz . each )
1 teaspoon minced fresh garlic , ( about 1 medium clove )
1/2 teaspoon thyme leaves , minced fresh , or 1/4 tsp . dried
2/3 cup chicken broth , ( low sodium )
1 tablespoon red wine vinegar or 1 tablespoon sherry wine vinegar
4 ounces baby arugula ( baby mustard is great , about 7 cups , lightly packed ) or 4 ounces other strong greens ( baby mustard is great , about 7 cups , lightly packed )
1 medium tomatoes , core , medium chop ( seed if you wish )
1 tablespoon toasted pine nuts
shaved parmesan cheese ( to serve )

Nutrision Information

Servings Per Recipe
4
Calories
425
Sugar
2g
Fat
23g
This warm roast chicken breast and bread salad with arugula is a hearty and healthy meal that is perfect for any occasion. Made with fresh greens, juicy tomatoes, and toasted pine nuts, it is a satisfying and nutritious way to enjoy a classic chicken dish. The bread adds a crunchy texture to the salad, while the chicken breast is roasted to perfection with thyme and garlic. This meal is great for lunch or dinner and can be served warm or cold. The arugula adds a fresh and peppery taste to the dish and rounds out the flavors perfectly.

Instructions

1.Preheat the oven to 375°F (190°C).
2.Place the bread cubes on a baking sheet and toss with 1 tablespoon of olive oil, salt, and pepper.
3.Bake for 15-20 minutes until golden brown and crisp.
4.Season the chicken breast halves with salt and pepper.
5.Heat the remaining olive oil in a large ovenproof skillet over medium-high heat.
6.Add the chicken, skin side down, and cook for 5-6 minutes until golden brown and crisp.
7.Turn the chicken over and add the garlic and thyme to the skillet.
8.Cook for 1-2 minutes until fragrant.
9.Pour in the chicken broth and vinegar.
10.Transfer the skillet to the oven and roast for 15-20 minutes until the chicken is cooked through.
11.Allow the chicken to rest for 5 minutes before slicing.
12.In a large bowl, mix together the roasted bread cubes, arugula, and tomatoes.
13.Arrange the chicken on top of the salad and sprinkle with toasted pine nuts and parmesan cheese. Serve immediately.

PROS

This meal is a great source of protein and healthy carbs while being low in fat and sugar.

It is a delicious way to incorporate fresh greens, vegetables, and lean protein into your diet.

CONS

The bread in this recipe is high in carbs, so it may not be suitable for those on a low-carb diet.

The chicken breast with skin on might be too heavy for some people, so they can opt to remove the skin before cooking.

HEALTH & BENEFITS

This dish is a great source of protein and nutrients such as vitamins A and C, iron, and calcium.
Arugula, also known as rocket, is rich in antioxidants and has anti-inflammatory properties.
The pine nuts in this recipe contain heart-healthy monounsaturated fats and magnesium.

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