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

with Roasted Sweet Potatoes, Onion & Spinach

40 MIN
4 Servings
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  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
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  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
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  • with Chicken Breasts

    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.
    6 Points value per serving
    To learn more about WW's Points program, visit ww.comHey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      490 Cals (est.)
    View Full Nutrition
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    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
    • 1 oz Castelvetrano Olives
    • 1 tsp Whole Dried Oregano
    • 1 oz Salted Butter
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 tsps Honey
    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 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.

    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 a drizzle 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 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.

    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

    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 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.

    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 a drizzle 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 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.

    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!

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