Carb Conscious

Oregano Chicken & Olive Pan Sauce

with Roasted Sweet Potatoes, Onion & Spinach

40 MIN

4 Servings

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From the Test Kitchen

In this dish, oregano chicken gets a lift from a bright, zesty pan sauce of olives, lemon juice, butter, red pepper flakes, and honey. It's served over a bed of sweet potatoes, onion, and spinach for a hearty finish.
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Dietary Information

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Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

500 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1½ lbs Sweet Potatoes
5 oz Baby Spinach
2 Red Or Yellow Onions
1 Lemon
1 oz Pitted Castelvetrano Olives
1 oz Salted Butter
2 tsps Honey
1 tsp Whole Dried Oregano
¼ tsp Crushed Red Pepper Flakes

step-by-step

instructions

Cook Along

1 Prepare & roast the vegetables

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 sweet potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Halve and peel the onions; cut into 1/2-inch-wide wedges, keeping the layers intact. Transfer the sweet potato pieces and onion wedges to the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, roughly chop the olives. Quarter and deseed the lemon. In a bowl, whisk together the honey, the juice of 2 lemon wedges, and 1/3 cup of water until thoroughly combined; season with salt and pepper. Place the spinach in a separate bowl. Drizzle with olive oil and season with salt and pepper; toss to coat.

3 Cook the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 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 Make the pan sauce

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped olives and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the honey-lemon mixture (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond, 3 to 4 minutes, or until combined and slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

5 Finish the vegetables & serve your dish

Carefully top the sheet pan of roasted vegetables with the seasoned spinach in an even layer. Return to the oven and roast 3 to 5 minutes, or until the spinach is mostly wilted. Remove from the oven and carefully stir to combine. Evenly top with the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished vegetables topped with the sliced chicken and pan sauce. Enjoy!

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