Southern-Spiced Chicken Thighs with Spicy Ranch Panzanella

Southern-Spiced Chicken Thighs

with Spicy Ranch Panzanella

40 MIN
+$2.99/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 Flank Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks
  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
    Wellness
    • with Flank Steaks

    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 arugula for a delicious panzanella (or bread salad), which gets a little kick from a dressing of ranch and hot sauce.

    See Plans

    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      550 Cals (est.)
    fresh
    ingredients
    Southern-Spiced Chicken Thighs with Spicy Ranch Panzanella
    Title
    • 2 Flank Steaks
    • 1 Small Baguette
    • 4 oz Grape Tomatoes
    • 1 Persian Cucumber
    • 3 Tbsps Ranch Dressing
    • 1 Tbsp Hot Sauce
    • 1 Tbsp Red Wine Vinegar
    • ½ Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    • 2 oz Arugula

    Southern-Spiced Chicken Thighs

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Small dice the baguette(s). Halve the cucumber(s) lengthwise, then thinly slice crosswise. Halve the tomatoes. In a large bowl, combine the sliced cucumber(s), 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 nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the diced baguette(s); 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 steak
    3 Cook & slice the steak

    Pat the steaks dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    4 Make the panzanella & serve your dish

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

    Make the panzanella & serve your dish
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