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

Greek Chicken & Potatoes

with Sautéed Kale, Raisins & Feta Cheese

Group Created with Sketch. 45 min
Diabetes Friendly 500 Calories Or Less Mediterranean Diet i
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 500 Cals/serving
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This chicken gets its exciting Greek flavor from our spin on tapenade (a briny, punchy topping made with olives) and oregano-roasted potatoes. For an elevated side, we’re studding sautéed kale with plump golden raisins and tangy feta cheese.

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
  • 4 Boneless, Skinless Chicken Breasts
  • 1 Lemon
  • 1 bunch Kale
  • 1¼ lbs Golden Potatoes
  • 2 cloves Garlic
  • 3 oz Feta Cheese
  • 3 Tbsps Golden Raisins
  • 2 oz Sliced Roasted Red Peppers
  • 1 oz Pitted Niçoise Olives
  • 2 Tbsps Chicken Demi-Glace
  • 1 tsp Whole Dried Oregano
Prepare the ingredients & make the topping:
1 Prepare the ingredients & make the topping:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Zest the lemon to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Roughly chop the olives and peppers. Combine in a bowl; add 1/2 teaspoon of olive oil and toss to coat. 

Dress & roast the potatoes:
2 Dress & roast the potatoes:

To the bowl of lemon juice, add the demi-glace, oregano, lemon zest, and 2 tablespoons of olive oil. Season with salt and pepper; stir to combine. Reserving 1 tablespoon of the dressing, add the sliced potatoes to the bowl of remaining dressing. Season with salt and pepper; toss to thoroughly coat. Reserving the bowl, transfer the dressed potatoes to a sheet pan; arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the chicken:
3 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large 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). Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted. Turn off the heat. Stir in the cheese (crumbling before adding). Taste, then season with salt and pepper if desired. 

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

Slice the cooked chicken crosswise. To the reserved bowl, add the reserved dressing and roasted potatoes. Toss to coat. Taste, then season with salt and pepper if desired. Serve the sliced chicken with the finished potatoes and cooked kale. Top the chicken with the olive-pepper topping. Enjoy!

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Prepare the ingredients & make the topping:
1 Prepare the ingredients & make the topping:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Zest the lemon to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Roughly chop the olives and peppers. Combine in a bowl; add 1/2 teaspoon of olive oil and toss to coat. 

2 Dress & roast the potatoes:

To the bowl of lemon juice, add the demi-glace, oregano, lemon zest, and 2 tablespoons of olive oil. Season with salt and pepper; stir to combine. Reserving 1 tablespoon of the dressing, add the sliced potatoes to the bowl of remaining dressing. Season with salt and pepper; toss to thoroughly coat. Reserving the bowl, transfer the dressed potatoes to a sheet pan; arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Dress & roast the potatoes:
Cook the chicken:
3 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large 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). Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted. Turn off the heat. Stir in the cheese (crumbling before adding). Taste, then season with salt and pepper if desired. 

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

Slice the cooked chicken crosswise. To the reserved bowl, add the reserved dressing and roasted potatoes. Toss to coat. Taste, then season with salt and pepper if desired. Serve the sliced chicken with the finished potatoes and cooked kale. Top the chicken with the olive-pepper topping. Enjoy!