Broccolini & Chicken Panzanella Buddha Bowl

This salad has every nutrient you need -

Broccolini & Chicken Panzanella Buddha Bowl

Meet your daily vege’s requirements with this healthy bowl that’s packed with protein.


2 bunches Broccolini®

175g baby capsicums, halved

4 Tomatoes, quartered

1 cup basil pesto

600g (3 small) chicken breast fillets

2 tbs olive oil

4 thick slices sourdough, torn into 3cm pieces

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 ½ cup of the pesto into a large bowl. Add the chicken and toss to coat. Arrange a single layer of chicken in 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 capsicums in another roasting pan. Drizzle with half the oil, season and turn to coat. Scatter the bread onto a tray and 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®, capsicums, tomatoes, chicken, bread, olive mixture, rocket and basil among 4 serving bowls. Sprinkle with parmesan. Serve with dressing.This is an edited recipe extract provided by Perfection Fresh.


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