Greek-Style Chicken & Bruschetta

with Za’atar-Honey Slaw

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories

For bold, Meditteranean-style flavor, we’re putting a Greek twist on classic Italian bruschetta by topping golden brown baguette with a smear of cooling tzatziki (or cucumber yogurt) and a juicy medley of fresh nectarine and tomatoes and making a cabbage slaw that highlights our vibrant za’atar spice blend.

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ingredients
Greek-Style Chicken & Bruschetta with Za’atar-Honey Slaw
Title
  • 1½ lbs Boneless, Skinless Chicken Thighs
  • 2 Small Baguettes
  • 1 Nectarine
  • ½ lb Green Cabbage
  • 4 oz Grape Tomatoes
  • 1 bunch Mint
  • 1 Tbsp Red Wine Vinegar
  • 2 Tbsps Chicken Demi-Glace
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 Shallot
  • 1 Tbsp Honey
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the baguettes.  Pick the mint leaves off the stems.  Pit and small dice the nectarine. Halve the tomatoes. Peel the shallot and small dice to get 2 tablespoons (you may have extra). Combine in a bowl. Add half the vinegar and 1 tablespoon of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the slaw:
2 Make the slaw:

Meanwhile, in a large bowl, whisk together the honey (kneading the packet before opening), half the za’atar (you will have extra), remaining vinegar, 1 tablespoon of olive oil, and 1 tablespoon of warm water. Add the sliced cabbage; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the chicken:
3 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 8 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Toast the bread & assemble the bruschetta:
4 Toast the bread & assemble the bruschetta:

Meanwhile, line a sheet pan with foil. Place the halved baguettes on the foil, cut side up. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toast 6 to 8 minutes, or until lightly browned around the edges. Remove from the oven. When cool enough to handle, evenly top each toasted baguette with the tzatziki, marinated nectarine and tomatoes, and mint (tearing before adding).

Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

Heat the pan of reserved fond on medium-high until hot. Add the demi-glace (carefully, as the liquid may splatter), and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined and the liquid is slightly thickened. Turn off the heat. Serve the cooked chicken with the slaw and bruschetta. Top the chicken with the sauce. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the baguettes.  Pick the mint leaves off the stems.  Pit and small dice the nectarine. Halve the tomatoes. Peel the shallot and small dice to get 2 tablespoons (you may have extra). Combine in a bowl. Add half the vinegar and 1 tablespoon of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Make the slaw:

Meanwhile, in a large bowl, whisk together the honey (kneading the packet before opening), half the za’atar (you will have extra), remaining vinegar, 1 tablespoon of olive oil, and 1 tablespoon of warm water. Add the sliced cabbage; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the slaw:
Cook the chicken:
3 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 8 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Toast the bread & assemble the bruschetta:

Meanwhile, line a sheet pan with foil. Place the halved baguettes on the foil, cut side up. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toast 6 to 8 minutes, or until lightly browned around the edges. Remove from the oven. When cool enough to handle, evenly top each toasted baguette with the tzatziki, marinated nectarine and tomatoes, and mint (tearing before adding).

Toast the bread & assemble the bruschetta:
Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

Heat the pan of reserved fond on medium-high until hot. Add the demi-glace (carefully, as the liquid may splatter), and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined and the liquid is slightly thickened. Turn off the heat. Serve the cooked chicken with the slaw and bruschetta. Top the chicken with the sauce. Enjoy!