Pesto-Rubbed Chicken with Panzanella
Pesto genovese adds herbal brightness to this grilled chicken served over a toasted bread salad, but any flavor pesto will work.
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Ingredients
- 1 (3–4-lb.) chicken, cut into 6 pieces
- 3⁄4 cup Genovese pesto
- Kosher salt
- freshly ground black pepper
- 1 (1-lb.) loaf country-style white bread, cut into 1 1/2″ slices
- 1⁄2 cup olive oil, plus more for brushing
- 1 pint cherry tomatoes
- 1 red bell pepper
- 2 cups packed baby arugula
- 1⁄2 cup oil-cured black olives
- 1⁄4 cup roughly chopped parsley
- 1⁄2 small red onion, thinly sliced
- 1⁄2 small cucumber, thinly sliced
- 1⁄4 cup red wine vinegar
- 3 cloves roasted garlic, mashed
- Zest and juice of 1 lemon
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