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

Greek Chicken & Potatoes

with Sautéed Kale, Raisins & Feta Cheese

Group Created with Sketch. 40 min
WW™ Approved Diabetes Friendly Mediterranean i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 570 Cals/serving
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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 potatoes tossed with fresh lemon juice, and sautéed kale mixed with sweet raisins and tangy feta.
To learn more about WW and SmartPoints® visit ww.com
13 green SmartPoints®
11 blue SmartPoints®
7 purple SmartPoints®
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.

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ingredients
Greek Chicken & Potatoes with Sautéed Kale, Raisins & Feta Cheese
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 2 cloves Garlic
  • 1 Lemon
  • 1 bunch Kale
  • ¾ lb Golden Potatoes
  • 1½ oz Feta Cheese
  • 1½ Tbsps Golden Raisins
  • 1 oz Pitted Niçoise Olives
  • 1 oz Sliced Roasted Red Peppers
  • 1 tsp Whole Dried Oregano
tried-and-true
kitchen tools
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the potatoes into 1/2-inch-wide wedges. Place on the sheet pan; drizzle with 1/2 teaspoon of olive oil and season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer, skin side down. Roast 21 to 23 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 large bowl, straining out the seeds. Roughly chop the peppers and olives. Combine in a bowl; add 1/2 teaspoon 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. 

* An instant-read thermometer should register 165°F.

Cook the kale:
4 Cook the kale:

In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chopped kale and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is 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 cheese (crumbling before adding) and stir to combine. Taste, then season with salt and pepper if desired. 

Finish & serve your dish:
5 Finish & serve your dish:

Add the roasted potatoes to the bowl of lemon juice; stir to coat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished potatoes and cooked kale. Top the chicken with the pepper-olive mixture. Enjoy!

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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the potatoes into 1/2-inch-wide wedges. Place on the sheet pan; drizzle with 1/2 teaspoon of olive oil and season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer, skin side down. Roast 21 to 23 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 large bowl, straining out the seeds. Roughly chop the peppers and olives. Combine in a bowl; add 1/2 teaspoon 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. 

* An instant-read thermometer should register 165°F.

4 Cook the kale:

In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chopped kale and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is 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 cheese (crumbling before adding) and stir to combine. Taste, then season with salt and pepper if desired. 

Cook the kale:
Finish & serve your dish:
5 Finish & serve your dish:

Add the roasted potatoes to the bowl of lemon juice; stir to coat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished potatoes and cooked kale. Top the chicken with the pepper-olive mixture. Enjoy!