Step 1

1 Prepare the ingredients & start the panzanella Wash and dry the fresh produce. Medium dice the baguettes. Halve the cucumber lengthwise, then thinly slice crosswise. Halve the tomatoes. Halve, pit, and medium dice the nectarine. Roughly chop the onions. In a large bowl, combine the ranch dressing, Italian seasoning, vinegar, mayonnaise, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Add the sliced cucumbers, halved tomatoes, diced nectarine, and chopped onions. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

Step 2

2 Make the croutons & finish the panzanella In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced baguettes; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until browned and toasted. Transfer to the bowl of dressed vegetables; stir to combine. Wipe out the pan.

Step 3

3 Cook the chicken Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the weeknight hero spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Transfer to a cutting board. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken

Step 4

4 Make the hot honey Meanwhile, in a bowl, combine the honey and as much of the hot sauce as you'd like, depending on how spicy you’d like the dish to be; season with salt and pepper.

Step 5

5 Finish & serve your dish Slice the cooked chicken crosswise. Serve the sliced chicken with the finished panzanella. Top the chicken with the hot honey. Garnish the panzanella with the cheese. Enjoy!

Step 6

1 Prepare the ingredients & start the panzanella Wash and dry the fresh produce. Medium dice the baguettes. Halve the cucumber lengthwise, then thinly slice crosswise. Halve the tomatoes. Halve, pit, and medium dice the nectarine. Roughly chop the onions. In a large bowl, combine the ranch dressing, Italian seasoning, vinegar, mayonnaise, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Add the sliced cucumbers, halved tomatoes, diced nectarine, and chopped onions. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

Step 7

2 Make the croutons & finish the panzanella In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced baguettes; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until browned and toasted. Transfer to the bowl of dressed vegetables; stir to combine. Wipe out the pan.

Step 8

3 Cook the chicken Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the weeknight hero spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Transfer to a cutting board. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken

Step 9

4 Make the hot honey Meanwhile, in a bowl, combine the honey and as much of the hot sauce as you'd like, depending on how spicy you’d like the dish to be; season with salt and pepper.

Step 10

5 Finish & serve your dish Slice the cooked chicken crosswise. Serve the sliced chicken with the finished panzanella. Top the chicken with the hot honey. Garnish the panzanella with the cheese. Enjoy!