Chicken & Nectarine Panzanella with Tomatoes & Cucumbers
Summer Produce

Chicken & Nectarine Panzanella

with Tomatoes & Cucumbers

40 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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Available Options

  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks View recipe
    • with Chicken Breasts

    From the Test Kitchen

    For our take on panzanella (or Italian bread salad), you’ll make your own golden brown croutons to toss with sweet nectarine, crisp cucumbers, and fresh tomatoes in a creamy, tangy dressing. It’s the perfect pairing for seared chicken coated with classic seasonings like garlic powder, smoked paprika, and more.
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    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Chicken & Nectarine Panzanella with Tomatoes & Cucumbers
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • 2 Small Baguettes
    • ½ lb Grape Tomatoes
    • 1 Nectarine
    • 2 Persian Cucumbers
    • 1 Tbsp Hot Sauce
    • 3 Tbsps Ranch Dressing
    • 2 Tbsps Red Wine Vinegar
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • ¼ cup Mayonnaise
    • ¼ cup Grated Parmesan Cheese
    • 2 oz Balsamic-Marinated Cipolline Onions
    • 4 tsps Honey
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & start the panzanella
    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.

    Make the croutons & finish the panzanella
    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.

    Cook the chicken
    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 

    Make the hot honey
    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.

    Finish & serve your dish
    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!

    Tips from Home Chefs

    Get Plans

    Chicken & Nectarine Panzanella

    Prepare the ingredients & start the panzanella
    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.

    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.

    Make the croutons & finish the panzanella
    Cook the chicken
    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 

    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.

    Make the hot honey
    Finish & serve your dish
    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!

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