IN THE KIT
12 ozchicken breast
6 ozwhole honey mustard sauce
2 ozred wine vinagrette
4 ozroma tomato
1 ozgarlic butter
Salt & pepper
Kitchen Items Needed
Rimmed baking sheet
Microplane or grater
Preheat broiler with rack in upper third;
Cut broccoli into ½-inch florets;
Cut or tear ciabatta into 1-inch pieces;
Cut tomato into 1-inch pieces;
In a small bowl, finely grate 1 teaspoon lemon zest; cut remaining lemon into wedges;
Coarsely chop parsley, removing any large bits of stem.
Transfer broccoli to one side a rimmed baking sheet, toss with drizzle of oil, a pinch each of salt, pepper. Transfer to upper oven rack & cook until just starting to char, 6–8 minutes.
Pat chicken dry & season all over with salt & pepper. Heat 1 tablespoon oil in medium skillet over medium high. Add chicken, cook until browned & cooked through, 2–4 minutes per side. Transfer to a plate; reserve skillet.
While chicken cooks, toss ciabatta with drizzle of oil, add to other side of baking sheet with broccoli. Return to the oven until bread is toasted & broccoli is charred & tender, 2–4 minutes more.
Add house dressing to medium bowl. Add broccoli, ciabatta, lemon zest, tomatoes, parsley. Toss to combine.
Melt garlic butter in skillet. Add honey mustard sauce, splash of water, bring to a simmer, cook, stirring frequently, until slightly reduced. Season with salt. Return chicken to skillet; turn to coat in sauce.
Serve chicken with extra sauce spooned over top, with lemon wedges & broccoli panzanella salad alongside. Enjoy!