Broccolini^® & Chicken Panzanella Buddha Bowl

Ingredients

• 2 bunches Broccolini^®
• 175g Minicaps^® baby capsicums
• 4 Kumato^® Tomatoes
• 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
• 2 tbs Olive Oil
• 4 thick slices sourdough, torn into 3cm pieces

Method

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 Broccolini® and Minicaps® 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 Broccolini®, Minicaps®, Kumato®, chicken, bread, olive mixture, rocket and basil among 4 serving bowls. Sprinkle with parmesan. Serve with dressing.