Greek-Style Chicken & Bruschetta with Za’atar-Honey Slaw

Greek-Style Chicken & Bruschetta

with Za’atar-Honey Slaw

Group Created with Sketch. 35 min
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500 Calories Or Less
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving
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For bold, Mediterranean-style flavor, we’re putting a Greek twist on classic Italian bruschetta by topping golden brown baguettes with a smear of cooling tzatziki (or cucumber yogurt) and a juicy medley of fresh nectarine and tomatoes. A cabbage slaw that highlights our za’atar spice blend brings even more vibrant flavor to the dish.

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Greek-Style Chicken & Bruschetta with Za’atar-Honey Slaw
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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, then 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), remaining vinegar, half the za’atar (you will have extra), 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:

While the slaw marinates, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Weeknight Hero 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. 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 leaves (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, then 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), remaining vinegar, half the za’atar (you will have extra), 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:

While the slaw marinates, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Weeknight Hero 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. 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 leaves (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!