Baked Shawarma-Spiced Chicken with Feta, Kale & Oregano Potatoes
Easy Prep & Cleanup

Baked Shawarma-Spiced Chicken

with Feta, Kale & Oregano Potatoes

35 MIN
4 Servings
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. You’ll make a delightfully crispy coating for chicken breasts by dredging them in flour, spiced butter, and breadcrumbs before roasting in the oven to achieve a golden exterior, then serve it all alongside kale studded with feta and sweet raisins.
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  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
Baked Shawarma-Spiced Chicken with Feta, Kale & Oregano Potatoes
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 bunch Kale
  • 1¼ lbs Potatoes
  • 1 Tbsp Dijon Mustard
  • 1¼ cups Panko Breadcrumbs
  • 2 oz Salted Butter
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1½ oz Feta Cheese
  • 3 Tbsps Golden Raisins
  • 1 Tbsp Honey
  • 1 Tbsp Hot Sauce
  • 1 oz Garlic & Herb Spreadable Butter
  • 1 tsp Whole Dried Oregano
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
time-saving
tips & techniques
How To: Separate Leafy Greens from the Stems
step-by-step
instructions
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Prepare the ingredients
1 Prepare the ingredients

Remove the honey and spreadable butter from the refrigerator to bring to room temperature. Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-wide wedges. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. 

Prepare & bake the chicken
2 Prepare & bake the chicken

Melt the plain butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the spice blend and mustard; season with salt and pepper. Whisk until thoroughly combined. Place the breadcrumbs on a large plate; season with salt and pepper. Pat the chicken dry with paper towels; season on both sides with salt and pepper. Working one piece at a time, thoroughly coat the seasoned chicken in the spiced butter (letting the excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer the breaded chicken to a sheet pan. Drizzle with olive oil. Place on the upper oven rack and bake 19 to 21 minutes, or until browned and cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Roast the potatoes
3 Roast the potatoes

Meanwhile, transfer the potato wedges to a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer, skin side down. Place on the lower oven rack and roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook & finish the kale
4 Cook & finish the kale

Once the potatoes have roasted about 10 minutes, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is slightly wilted. Add the raisins and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Add the spreadable butter. Cook, stirring constantly, 30 seconds to 1 minute, or until melted and combined. Turn off the heat. Add the cheese (crumbling before adding) and stir to combine. Taste, then season with salt and pepper if desired.

Make the sauce & serve your dish
5 Make the sauce & serve your dish

Meanwhile, in a bowl, combine the honey (kneading the packet before opening), tzatziki, and as much of the hot sauce as you’d like, depending on how spicy you’d like the sauce to be. Serve the baked chicken with the roasted potatoes and finished kale. Top the chicken with the sauce. Enjoy!

Tips from Home Chefs

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Baked Shawarma-Spiced Chicken

Prepare the ingredients
1 Prepare the ingredients

Remove the honey and spreadable butter from the refrigerator to bring to room temperature. Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-wide wedges. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. 

2 Prepare & bake the chicken

Melt the plain butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the spice blend and mustard; season with salt and pepper. Whisk until thoroughly combined. Place the breadcrumbs on a large plate; season with salt and pepper. Pat the chicken dry with paper towels; season on both sides with salt and pepper. Working one piece at a time, thoroughly coat the seasoned chicken in the spiced butter (letting the excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer the breaded chicken to a sheet pan. Drizzle with olive oil. Place on the upper oven rack and bake 19 to 21 minutes, or until browned and cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Prepare & bake the chicken
Roast the potatoes
3 Roast the potatoes

Meanwhile, transfer the potato wedges to a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer, skin side down. Place on the lower oven rack and roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Cook & finish the kale

Once the potatoes have roasted about 10 minutes, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is slightly wilted. Add the raisins and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Add the spreadable butter. Cook, stirring constantly, 30 seconds to 1 minute, or until melted and combined. Turn off the heat. Add the cheese (crumbling before adding) and stir to combine. Taste, then season with salt and pepper if desired.

Cook & finish the kale
Make the sauce & serve your dish
5 Make the sauce & serve your dish

Meanwhile, in a bowl, combine the honey (kneading the packet before opening), tzatziki, and as much of the hot sauce as you’d like, depending on how spicy you’d like the sauce to be. Serve the baked chicken with the roasted potatoes and finished kale. Top the chicken with the sauce. Enjoy!

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