Hot Honey Chicken with Rosemary & Cipolline Onion Panzanella

Hot Honey Chicken

with Rosemary & Cipolline Onion Panzanella

35 MIN
4 Servings
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Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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    From the Test Kitchen

    For our take on panzanella (or Italian bread salad), you’ll make your own golden brown croutons to toss with fresh tomatoes, spinach, and cipolline onions—small, delicately sweet onions marinated in balsamic vinegar for delightful, tangy flavor. It’s the perfect savory complement to seared chicken finished with a creamy hot honey sauce.
    14 green SmartPoints® per serving
    11 blue SmartPoints® per serving
    11 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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    Wellness Details

    WW™ Approved
    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
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    Nutrition Label
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    fresh
    ingredients
    Hot Honey Chicken with Rosemary & Cipolline Onion Panzanella
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • 2 Sandwich Rolls
    • 1 clove Garlic
    • 5 oz Baby Spinach
    • ½ lb Grape Tomatoes
    • 1 bunch Rosemary
    • ¼ cup Grated Parmesan Cheese
    • ¼ cup Mayonnaise
    • 1 Tbsp Red Wine Vinegar
    • 2 oz Balsamic-Marinated Cipolline Onions
    • 2 Tbsps Crème Fraîche
    • 1 Tbsp Honey
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • ¼ tsp Crushed Red Pepper Flakes
    time-saving
    tips & techniques
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the rolls. Pick the rosemary leaves off the stems; roughly chop the leaves. Halve the tomatoes; place in a bowl. Season with salt and pepper. Roughly chop the onions. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, whisk together the honey (kneading the packet before opening), crème fraîche, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

    Cook & slice the chicken
    2 Cook & slice the chicken

    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. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice crosswise.

    *An instant-read thermometer should register 165°F.

    Make the croutons
    3 Make the croutons

    Meanwhile, in a large bowl, combine the diced rolls, chopped rosemary, half the cheese, and 2 tablespoons of olive oil; season with salt and pepper. Toss to coat. Reserving the bowl, transfer to a sheet pan. Arrange in an even layer. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy. Remove from the oven. 

    Wilt the spinach
    4 Wilt the spinach

    In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Turn off the heat.  

    Make the panzanella & serve your dish
    5 Make the panzanella & serve your dish

    In the reserved bowl, combine the mayonnaise, vinegar, a drizzle of olive oil, and as much of the garlic paste as you’d like. Whisk to combine. Add the seasoned tomatoes, croutons, wilted spinach, chopped onions, and remaining cheese. Season with salt and pepper. Toss to thoroughly combine. Serve the sliced chicken with the panzanella. Top the chicken with the sauce. Enjoy!

    Tips from Home Chefs

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    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the rolls. Pick the rosemary leaves off the stems; roughly chop the leaves. Halve the tomatoes; place in a bowl. Season with salt and pepper. Roughly chop the onions. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, whisk together the honey (kneading the packet before opening), crème fraîche, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

    2 Cook & slice the chicken

    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. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice crosswise.

    *An instant-read thermometer should register 165°F.

    Cook & slice the chicken
    Make the croutons
    3 Make the croutons

    Meanwhile, in a large bowl, combine the diced rolls, chopped rosemary, half the cheese, and 2 tablespoons of olive oil; season with salt and pepper. Toss to coat. Reserving the bowl, transfer to a sheet pan. Arrange in an even layer. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy. Remove from the oven. 

    4 Wilt the spinach

    In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Turn off the heat.  

    Wilt the spinach
    Make the panzanella & serve your dish
    5 Make the panzanella & serve your dish

    In the reserved bowl, combine the mayonnaise, vinegar, a drizzle of olive oil, and as much of the garlic paste as you’d like. Whisk to combine. Add the seasoned tomatoes, croutons, wilted spinach, chopped onions, and remaining cheese. Season with salt and pepper. Toss to thoroughly combine. Serve the sliced chicken with the panzanella. Top the chicken with the sauce. Enjoy!

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