Broccolini® & Chicken Panzanella Buddha Bowl

Prep Time
Cook Time
  • 2 bunches Broccolini®
  • 175g Minicaps® baby capsicums, halved
  • 4 Kumato® Tomatoes, quartered
  • 1 cup basil pesto
  • 600g chicken breast
  • 1 small red onion, halved, thinly sliced
  • 1 cup mixed olives, drained
  • 2 tbs baby capers, drained
  • 60g baby rocket leaves
  • 1 cup basil leaves
  • 20g parmesan, finely grated
  1. Preheat the oven to 200°C. Spoon 1/2 cup of the pesto into a large bowl. Add the chicken and toss to coat. Arrange a single layer of chicken into a small greased roasting pan. Roast for 15-20 minutes until cooked through. Set aside for 15 minutes in the pan, then slice.
  2. Arrange the BroccoliniR and MinicapsR in another roasting pan. Drizzle with half the oil, season and turn to coat. Scatter the bread onto a tray, drizzle over the remaining oil. Place the bread under the vegetables in the oven and roast both trays for 12- 15 minutes or until the vegetables are tender and bread is lightly golden.
  3. Combine the onion, olives and capers. Then the remaining pesto with a little cold water to form a dressing.
  4. Divide the BroccoliniR, MinicapsR, KumatoR, chicken, bread, olive mixture, rocket and basil among 4 serving bowls. Sprinkle with parmesan. Serve with dressing.