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

Oregano Chicken & Olive Pan Sauce

with Roasted Sweet Potatoes, Onion & Spinach

40 MIN
+$3.45/serving 4 Servings
Wellness at Blue Apron
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Available Options

  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
    Wellness
  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks
    Wellness
    • with Flank Steaks

    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.
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    Dietary Information Wellness

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

    WW Recommended Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      590 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Oregano Chicken & Olive Pan Sauce with Roasted Sweet Potatoes, Onion & Spinach
    Title
    • 4 Flank Steaks
    • 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
    How To: Quarter and Deseed a Lemon
    How To: Take the Pits Out of Olives
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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 ingredients
    2 Prepare the 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 steaks
    3 Cook the steaks

    Pat the steaks dry with paper towels; season on all 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 steaks. Cook 3 to 5 minutes per side for medium-rare (125°F), or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    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

    Oregano Chicken & Olive Pan Sauce

    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 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 ingredients
    Cook the steaks
    3 Cook the steaks

    Pat the steaks dry with paper towels; season on all 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 steaks. Cook 3 to 5 minutes per side for medium-rare (125°F), or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    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!

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