Try this amazing panzanella salad!
For the panzanella salad, pre heat the oven to 160C and toast the pieces of stale bread until crunchy.
Cool slightly before tossing with the remaining ingredients.
Heat a barbeque or griddle to a medium - high heat. Drizzle oilall over chicken thighs then season with salt and pepper. Cook chicken skin-side down for 2-3 minutes or until lightly charred and crispy. Turn the heat down to medium and turn chicken. Cook for a further 3-4 minutes. Remove the chicken and rest for 1-2 minutes.
Serve thighs with the panzanella salad.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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