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Italian Chicken & Olive-Date Pan Sauce
with Rosemary & Parmesan Potatoes
45 MIN
4 Servings
From the Test Kitchen
We’re giving our chicken a bright lift by finishing it with spoonfuls of a salty-sweet sauce of castelvetrano olives, dates, and date syrup. For a simple, hearty accompaniment, we’re serving herby roasted potatoes and sautéed kale tossed with tangy marinated onions.
11 green SmartPoints® per serving
8 blue SmartPoints® per serving
5 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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Dietary Information
WW Recommended
-
NutritionPER SERVING
-
Calories600 Cals (est.)
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fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
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2 cloves Garlic
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1¼ lbs Golden Or Red Potatoes
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1 bunch Kale
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1 bunch Rosemary
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1 Tbsp Date Syrup
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1 oz Castelvetrano Olives
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¼ cup Grated Parmesan Cheese
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2 oz Balsamic-Marinated Cipolline Onions
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2 oz Dried Medjool Dates
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2 Tbsps Apple Cider Vinegar
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the potatoes
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. Halve the potatoes lengthwise, then thinly slice crosswise. Place in a large bowl. Pick the rosemary leaves off the stems; roughly chop. Add the chopped rosemary and cheese to the bowl of sliced potatoes. Drizzle with 2 tablespoons of olive oil and season with salt and pepper; toss to coat. Transfer to the sheet pan and arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients
Meanwhile, peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the onions. Pit and roughly chop the dates. Pit and roughly chop the olives. In a bowl, whisk together the date syrup, vinegar, and 1/2 cup of water until thoroughly combined.
3
Cook the kale
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat; stir in the chopped onions. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover to keep warm. Rinse and wipe out the pan.
4
Cook the chicken
Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In the same pan, heat 2 tablespoons 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.
5
Make the pan sauce & serve your dish
In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped dates and chopped olives; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the date syrup-vinegar mixture (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the cooked chicken with the cooked kale and roasted potatoes. Top the chicken with the pan sauce. Enjoy!
1
Prepare & roast the potatoes
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. Halve the potatoes lengthwise, then thinly slice crosswise. Place in a large bowl. Pick the rosemary leaves off the stems; roughly chop. Add the chopped rosemary and cheese to the bowl of sliced potatoes. Drizzle with 2 tablespoons of olive oil and season with salt and pepper; toss to coat. Transfer to the sheet pan and arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients
Meanwhile, peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the onions. Pit and roughly chop the dates. Pit and roughly chop the olives. In a bowl, whisk together the date syrup, vinegar, and 1/2 cup of water until thoroughly combined.
3
Cook the kale
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat; stir in the chopped onions. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover to keep warm. Rinse and wipe out the pan.
4
Cook the chicken
Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In the same pan, heat 2 tablespoons 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.
5
Make the pan sauce & serve your dish
In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped dates and chopped olives; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the date syrup-vinegar mixture (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the cooked chicken with the cooked kale and roasted potatoes. Top the chicken with the pan sauce. Enjoy!
Tips from Home Chefs