A one-pot dish for simple dinners or easy entertaining
About this Recipe
Originating from Tuscany in Italy, Panzanella salad was a way of using up stale bread, but this recipe is just as good without it. For a vegetarian version, add an extra eggplant.
Step by Step Instructions
- 2 tbsp coconut oil
- 4 boneless chicken thighs, cut into 2cm cubes
- 2 red onions, cut into wedges
- 1 red capsicum, cut into chunks
- 1 zucchini, sliced
- 1 eggplant, cut into 2cm cubes
- 1 head garlic, cut in half horizontally
- 8 vine tomatoes
- 2 tsp dried oregano
- 3 sprigs fresh thyme
- Himalayan salt & cracked black pepper
- 1/3 cup Kalamata olives
- ¼ cup fresh basil leaves
Preheat the oven to 190C fan bake.
Melt the coconut oil in a large baking tray by placing in the oven for a few minutes, then add the chicken, red onions, capsicum, zucchini, eggplant, garlic, tomatoes, oregano and thyme. Season with salt and pepper and toss everything carefully to coat in the oil. Bake for 30-35 minutes or until the vegetables have softened and the chicken is cooked through.
Scatter olives and basil leaves over the top before serving with a green salad or steamed green vegetables.
It is important to include plenty of antioxidant-rich herbs and spices in your cooking. Oregano has potent anti-microbial properties and can be used in concentrated form to kill off harmful gut organisms, while thyme is a good source of vitamins A, C and E which work together to combat the damaging effect of free radicals.
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