Honey Butter Chicken

with Za'atar & Crème Fraîche Mashed Potatoes

+$0.95/serving 2 Servings

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with Salmon

From the Test Kitchen

Here, the bold flavor and crunchy texture of herby za'atar creates a delightful crust on our seared chicken breasts—the perfect complement to a rich, sweet mix of butter and honey dolloped on top. We’re pairing it with two simple, delicious sides of smooth mashed potatoes and sautéed zucchini and tomatoes.
17 green SmartPoints® per serving
14 blue SmartPoints® per serving
11 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.
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Nutrition

PER SERVING
Calories

810 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
¾ lb Golden Or Red Potatoes
2 cloves Garlic
4 oz Grape Tomatoes
1 Zucchini
1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
1 Tbsp Honey
2 Tbsps Crème Fraîche
1 Tbsp Sherry Vinegar
1 oz Butter

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the honey and butter from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Cut the zucchini into 1/2-inch-thick rounds. Halve the tomatoes.

2 Cook & mash the potatoes

Add the diced potatoes and smashed garlic cloves to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and 1 tablespoon of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

3 Cook the fish

Meanwhile, pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the za'atar to coat (reserving a pinch for serving). In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

*An instant-read thermometer should register 145°F.

4 Cook the vegetables

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini rounds in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and lightly browned. Turn off the heat; stir in the vinegar until combined. Taste, then season with salt and pepper if desired.

5 Make the honey butter & serve your dish

In a bowl, combine the butter and honey (kneading the packet before opening); season with salt and pepper. Using a fork, mash until thoroughly combined. Serve the cooked fish with the cooked vegetables and mashed potatoes. Top the fish with the honey butter. Garnish the potatoes with the reserved za'atar. Enjoy!