Tomato season is one of my favourites and with this absolutely EPIC MEDITERRANEAN TOMATO GRILLED CHICKEN AND BOCCONCINI FOCACCIA it should be yours too!
This BBQ chicken focaccia is stacked with heirloom, Kumato and vine-ripened tomatoes from Harris Farm Markets – fresh, crunchy, sweet, in season and naturally packed with vitamin C and lycopene to support heart and skin health.
Pairing tomatoes with healthy fats like extra virgin olive oil and pesto in a sandwich like this supports nutrient absorption (improves bioavailability), while rocket and fresh herbs add fibre and flavour. I’ve cooked the chicken in this one on the BBQ because just like it’s the season for tomatoes, it’s definitely the season for picnics and BBQ here too!
More colour. More vegetables. Better taste. That’s summer eating.
*This is a partnered post with Harris Farm Markets. All thoughts and opinions expressed are the author’s own*
TOMATO FOCACCIA WITH GRILLED CHICKEN, PESTO AND BOCCONCINI
Serves 6
800g chicken breast, trimmed and cut into 3cm thick pieces
1 loaf focaccia, sliced lengthwise in half
3 tbsp extra virgin olive oil
3 cups fresh rocket leaves
500g mixed fresh tomatoes including heirloom, vine ripened and Kumato
300g fresh bocconcini or mozzarella
1 cup fresh basil leaves
3tbsp fresh pesto or salsa verde
Sea salt and black pepper
Mediterranean Style Chicken Marinade:
½ cup extra virgin olive oil
3 tbsp red wine vinegar
2 tsp lemon juice
1 tsp dried oregano
½ tsp garlic powder
½ tsp onion powder
Marinate the chicken first. Combine all marinade ingredients in a container, season with sea salt and pepper and whisk. Add the chicken breast pieces, toss to coat then marinate the chicken overnight or for at least 6 hours. Bring the chicken out 30 minutes prior to cooking to allow the meat to come to room temperature. Heat BBQ or grill to high, and cook chicken 3-4 minutes per side. Remove chicken from the bbq and allow to rest for at least 5 minutes before slicing into 1cm thick pieces. When you are ready to assemble and serve the focaccia, give the inside of the base piece a drizzle of extra virgin olive oil. Layer with the rocket first, then follow with the chicken. Slice the tomatoes, 5mm thick and layer on top of the chicken (this order works best to prevent the focaccia soaking in too much tomato juice). Follow with torn pieces of bocconcini or mozzarella, season well with salt and pepper and finish with a drizzle of pesto or salsa verde and torn basil leaves. Pop the top of the focaccia on. If serving to 6+ people pop a skewer into each segment you plan to cut off the focaccia prior to cutting to hold the sandwich together. Slice, serve and enjoy.
