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Hot Honey Chicken
with Rosemary & Cipolline Onion Panzanella
35 MIN
4 Servings
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's Points program, 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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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
WW Recommended
-
NutritionPER SERVING
-
Calories640 Cals (est.)
View Full Nutrition
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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
Title
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4 Boneless, Skinless Chicken Breasts
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2 Sandwich Rolls
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1 clove Garlic
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4 oz Arugula
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½ lb Grape Tomatoes
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1 bunch Rosemary
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¼ cup Grated Parmesan Cheese
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¼ cup Mayonnaise
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1 Tbsp Red Wine Vinegar
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2 oz Balsamic-Marinated Cipolline Onions
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1 Tbsp Honey
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¼ tsp Crushed Red Pepper Flakes
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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4 Tbsps Crème Fraîche
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the creamy hot honey
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.* Transfer to a cutting board. When cool enough to handle, slice crosswise.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
3
Make the croutons
Meanwhile, in a large bowl, combine the diced rolls, chopped rosemary, half the parmesan, 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
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, arugula, chopped onions, and remaining parmesan. Season with salt and pepper. Toss to thoroughly combine. Serve the sliced chicken with the panzanella. Top the chicken with the creamy hot honey. Enjoy!
1
Prepare the ingredients & make the creamy hot honey
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.* Transfer to a cutting board. When cool enough to handle, slice crosswise.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
3
Make the croutons
Meanwhile, in a large bowl, combine the diced rolls, chopped rosemary, half the parmesan, 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
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, arugula, chopped onions, and remaining parmesan. Season with salt and pepper. Toss to thoroughly combine. Serve the sliced chicken with the panzanella. Top the chicken with the creamy hot honey. Enjoy!
Tips from Home Chefs