Step 1

1 Prepare the ingredients & make the spicy ranch Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Peel the onion; cut crosswise into 1-inch rounds, keeping the layers intact. Halve the nectarine crosswise; remove the pit. Halve the bread lengthwise. Halve the cucumber lengthwise, then thinly slice crosswise. Halve the tomatoes. In a large bowl, combine the sliced cucumber, halved tomatoes, vinegar, and a drizzle of olive oil; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the ranch dressing 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 2

2 Grill the chicken Pat the chicken dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Grill 5 to 6 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.*An instant-read thermometer should register 165°F.

Step 3

3 Grill the onion, nectarine & bread Meanwhile, place the onion rounds and halved nectarine in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Drizzle the halved bread with olive oil; season with salt and pepper. Grill the seasoned onion and nectarine 3 to 5 minutes per side, or until charred and softened. Grill the seasoned bread 1 to 2 minutes per side, or until lightly browned and toasted. Transfer to a cutting board.

Step 4

4 Make the panzanella & serve your dish Roughly chop the grilled onion and nectarine. Medium dice the grilled bread. Transfer to the bowl of marinated cucumber and tomatoes; add the spicy ranch and toss to combine. Taste, then season with salt and pepper if desired. Serve the sliced chicken with the panzanella on the side. Enjoy!