Seared Chicken Thighs & Peach Panzanella with Spicy Ranch Dressing
Carb Conscious

Seared Chicken Thighs & Peach Panzanella

with Spicy Ranch Dressing

45 MIN
+$0.99/serving 2 Servings
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Available Options

  • with Chicken Thighs
    includes 12 oz No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Thighs View recipe
    Wellness
  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops
    Wellness
    • with Pork Chops

    From the Test Kitchen

    To accompany our Southern-spiced chicken thighs, you'll toast bread cubes in the pan until deliciously golden brown and crispy, then toss them with fresh tomatoes, cucumber, and juicy peach for a delicious panzanella (or bread salad), which gets a little kick from a dressing of ranch and hot sauce.
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    Dietary Information

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    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      610 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
    Seared Chicken Thighs & Peach Panzanella with Spicy Ranch Dressing
    Title
    • 2 Boneless, Center-Cut Pork Chops
    • 1 Small Baguette
    • 4 oz Grape Tomatoes
    • 1 Persian Cucumber
    • 1 Peach
    • 3 Tbsps Ranch Dressing
    • 1 Tbsp Hot Sauce
    • 1 Tbsp Red Wine Vinegar
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)

    Seared Chicken Thighs & Peach Panzanella

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Small dice the baguette. Halve the cucumber lengthwise, then thinly slice crosswise. Halve, pit, and medium dice the peach. Halve the tomatoes. In a large bowl, combine the sliced cucumber, diced peach, halved tomatoes, vinegar, and a drizzle of olive oil; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the ranch dressing 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.

    2 Make the croutons

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced baguette; season with salt and pepper. Cook, stirring frequently, 7 to 9 minutes, or until browned and toasted. Transfer to the bowl of marinated vegetables. Wipe out the pan.

    Make the croutons
    Cook & slice the pork
    3 Cook & slice the pork

    Pat the pork dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Once rested, slice crosswise. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    4 Make the panzanella & serve your dish

    To the bowl of vegetables and croutons, add the spicy ranch and toss to combine. Taste, then season with salt and pepper if desired. Serve the sliced pork with the panzanella on the side. Enjoy!

    Make the panzanella & serve your dish
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