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Cheesy Tomato Chicken
with Orzo & Kale
40 MIN
$11.94/serving
2 Servings
From the Test Kitchen
Classic Italian ingredients like oregano, capers, crushed red pepper, and more come together to make the bright, zesty sauce that coats our baked chicken—perfectly matched by a layer of melty mozzarella. It’s the ideal topping for a simple base of tender orzo pasta and sautéed kale tossed with crème fraîche.
12 green SmartPoints® per serving
10 blue SmartPoints® per serving
10 purple SmartPoints® per serving
To learn more about WW and SmartPoints® 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.
CLICK FOR RECIPE CARD
Dietary Information
WW Recommended
Carb Conscious
-
NutritionPER SERVING
-
Calories620 Cals (est.)
View Full Nutrition
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fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
-
1 bunch Kale
-
2 cloves Garlic
-
6 oz Carrots
-
1 Red Onion
-
4 oz Fresh Mozzarella Cheese
-
1 Tbsp Capers
-
2 Tbsps Tomato Paste
-
2 Tbsps Crème Fraîche
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1 tsp Whole Dried Oregano
-
¼ tsp Crushed Red Pepper Flakes
-
½ oz Sweet Piquante Peppers
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Roughly chop the capers. Peel and roughly chop 2 cloves of garlic. Thinly slice the cheese. Halve, peel, and medium dice the onion. Peel the carrots; halve lengthwise, then thinly slice crosswise. Separate the kale leaves from the stems, then roughly chop the leaves. Roughly chop the peppers.
2
Make the sauce
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped capers, oregano, and half the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste, 1/2 cup of water (carefully, as the liquid may splatter), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
3
Bake the chicken
Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place in a small baking dish. Evenly top the seasoned chicken with the sauce and sliced cheese; season with salt and pepper. Bake 18 to 20 minutes, or until the cheese is melted and the chicken is cooked through.* Remove from the oven.
*An instant-read thermometer should register 165°F.
4
Cook the vegetables & serve your dish
Meanwhile, rinse and wipe out the pan used to make the sauce. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the remaining chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat; stir in the chopped peppers and crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished vegetables with the baked chicken (including any sauce from the baking dish). Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Roughly chop the capers. Peel and roughly chop 2 cloves of garlic. Thinly slice the cheese. Halve, peel, and medium dice the onion. Peel the carrots; halve lengthwise, then thinly slice crosswise. Separate the kale leaves from the stems, then roughly chop the leaves. Roughly chop the peppers.
2
Make the sauce
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped capers, oregano, and half the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste, 1/2 cup of water (carefully, as the liquid may splatter), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
3
Bake the chicken
Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place in a small baking dish. Evenly top the seasoned chicken with the sauce and sliced cheese; season with salt and pepper. Bake 18 to 20 minutes, or until the cheese is melted and the chicken is cooked through.* Remove from the oven.
*An instant-read thermometer should register 165°F.
4
Cook the vegetables & serve your dish
Meanwhile, rinse and wipe out the pan used to make the sauce. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the remaining chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat; stir in the chopped peppers and crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished vegetables with the baked chicken (including any sauce from the baking dish). Enjoy!
Tips from Home Chefs