Everyday healthy
Roast chicken and asparagus panzanella
Who needs tomato in a panzanella? A tasty dressing made with additional pan juices helps to soften the crispy pitta chunks in this salad.
40 MINUTES | SERVES 1 | EASY
skin-on chicken breast 1
olive oil 1½ tbsp, plus 1 tsp
fine asparagus 100g, trimmed
small wholemeal pitta 1, torn into pieces
lemon ½, zested and juiced
runny honey 1 tsp
dill 1 tbsp, half finely chopped, half roughly torn
ready roasted pepper from a jar 1, cut into chunks
red onion ½ small, thinly sliced
capers 2 tsp, roughly chopped
1 Heat the oven to 200C/fan 180C/gas 6. Put the chicken skin-side up in a small roasting tin or lipped baking tray. Drizzle with 1 tsp of olive oil and season well. Roast for 25 minutes or until cooked through with crispy skin.
Halfway through the chicken cooking time, put the asparagus and pitta in a large baking tray and drizzle with
