Greek Chicken & Carrots with Sautéed Kale, Raisins & Feta Cheese

Greek Chicken & Carrots

with Sautéed Kale, Raisins & Feta Cheese

40 MIN
2 Servings
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From the Test Kitchen

We’re calling on the bright, bold flavors of Greek cuisine here by serving our seared chicken (topped with a duo of olives and roasted peppers) with a classic side of oregano-roasted carrots and sautéed kale mixed with sweet raisins and tangy feta, all tossed with fresh lemon juice.
3-7 PersonalPoints range
To learn more about WW's Points program, 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 PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information

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Carb Conscious 600 Calories or Less
  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
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fresh
ingredients
Greek Chicken & Carrots with Sautéed Kale, Raisins & Feta Cheese
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 2 cloves Garlic
  • 6 oz Kale
  • ¾ lb Carrots
  • 1 Lemon
  • 1½ oz Feta Cheese
  • 1½ Tbsps Golden Raisins
  • 1 oz Pitted Niçoise Olives
  • 1 oz Sliced Roasted Red Peppers
  • 1 tsp Whole Dried Oregano
time-saving
tips & techniques
Prepare & roast the carrots
1 Prepare & roast the carrots

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Place on the sheet pan; drizzle with olive oil and season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the peppers and olives; combine in a bowl. Add a drizzle of olive oil and stir to coat.

Cook the chicken
3 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

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

Cook the kale & finish the vegetables
4 Cook the kale & finish the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 second 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 the raisins and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Add the roasted carrots, cheese (crumbling before adding), and lemon juice; stir to combine. Taste, then season with salt and pepper if desired.

Slice the chicken & serve your dish
5 Slice the chicken & serve your dish

Slice the cooked chicken crosswise. Serve the sliced chicken over the finished vegetables. Top the chicken with the pepper-olive mixture. Enjoy!

Tips from Home Chefs

Prepare & roast the carrots
1 Prepare & roast the carrots

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Place on the sheet pan; drizzle with olive oil and season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the peppers and olives; combine in a bowl. Add a drizzle of olive oil and stir to coat.

Prepare the remaining ingredients
Cook the chicken
3 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

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

4 Cook the kale & finish the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 second 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 the raisins and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Add the roasted carrots, cheese (crumbling before adding), and lemon juice; stir to combine. Taste, then season with salt and pepper if desired.

Cook the kale & finish the vegetables
Slice the chicken & serve your dish
5 Slice the chicken & serve your dish

Slice the cooked chicken crosswise. Serve the sliced chicken over the finished vegetables. Top the chicken with the pepper-olive mixture. Enjoy!

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