Oregano Chicken & Olive Pan Sauce with Roasted Sweet Potatoes, Onion &  Spinach
Chef Sam Kass

Oregano Chicken & Olive Pan Sauce

with Roasted Sweet Potatoes, Onion & Spinach

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks View recipe
    Wellness
  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
    Wellness
  • with Chicken Breasts

    From the Test Kitchen

    We've partnered with public health advocate and chef Sam Kass to bring you recipes that showcase just how easy (and delicious) balanced eating can be. Here, oregano chicken gets a lift from a bright, zesty pan sauce of olives, lemon juice, butter, red pepper flakes, and sweet date syrup.
    11 green SmartPoints® per serving
    9 blue SmartPoints® per serving
    4 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.
    CLICK FOR RECIPE CARD

    Get Cooking

    Wellness Details Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW™ Approved Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      520 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Oregano Chicken & Olive Pan Sauce with Roasted Sweet Potatoes, Onion &  Spinach
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • 1½ lbs Sweet Potatoes
    • 1 Lemon
    • 5 oz Baby Spinach
    • 2 Red Onions
    • 2 tsps Date Syrup
    • 1 oz Castelvetrano Olives
    • 1 oz Butter
    • 1 tsp Whole Dried Oregano
    • ¼ tsp Crushed Red Pepper Flakes
    time-saving
    tips & techniques
    Prepare & roast the vegetables
    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.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, pit and roughly chop the olives. Quarter and deseed the lemon. In a bowl, whisk together the date syrup, 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. 

    Cook the chicken
    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 1 tablespoon 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.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Make the pan sauce
    4 Make the pan sauce

    In the pan of reserved fond, heat 2 teaspoons 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 date-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 and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

    Finish the vegetables & serve your dish
    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!

    Tips from Home Chefs

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

    We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

    Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

    Get This Recipe Delivered
    Prepare & roast the vegetables
    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, pit and roughly chop the olives. Quarter and deseed the lemon. In a bowl, whisk together the date syrup, 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. 

    Prepare the remaining ingredients
    Cook the chicken
    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 1 tablespoon 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.

    *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 2 teaspoons 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 date-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 and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

    Make the pan sauce
    Finish the vegetables & serve your dish
    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!

    Browse Steps
    1 of 5