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

Oregano Chicken & Olive Pan Sauce

with Roasted Sweet Potatoes, Onion & Spinach

40 MIN
2 Servings
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From the Test Kitchen

Here, oregano chicken gets a lift from a bright, zesty pan sauce of olives, lemon juice, butter, red pepper flakes, and sweet date syrup. A hearty side of roasted sweet potatoes, red onion, and spinach rounds out the dish.
12 Points value per serving
To learn more about WW's Points program, 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 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 Wellness

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

  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
Oregano Chicken & Olive Pan Sauce with Roasted Sweet Potatoes, Onion & Spinach
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 1 lb Sweet Potatoes
  • 1 Lemon
  • 2 tsps Date Syrup
  • 3 oz Baby Spinach
  • 1 Red Onion
  • 1 oz Castelvetrano Olives
  • 1 tsp Whole Dried Oregano
  • 1 oz Salted Butter
  • ¼ tsp Crushed Red Pepper Flakes
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 onion; 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 19 to 21 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. Place the spinach in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. In a separate bowl, whisk together the date syrup, the juice of 2 lemon wedges, and 1/4 cup of water until thoroughly combined. Season with salt and pepper.

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 medium pan (nonstick, if you have one), heat 2 teaspoons 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 lemon-date sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined and the sauce is 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 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. Evenly top with the juice of the remaining lemon wedges; carefully stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished vegetables. Top the chicken with the pan sauce. Enjoy!

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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 onion; 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 19 to 21 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. Place the spinach in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. In a separate bowl, whisk together the date syrup, the juice of 2 lemon wedges, and 1/4 cup of water until thoroughly combined. Season with salt and pepper.

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 medium pan (nonstick, if you have one), heat 2 teaspoons 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 lemon-date sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined and the sauce is 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 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. Evenly top with the juice of the remaining lemon wedges; carefully stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished vegetables. Top the chicken with the pan sauce. Enjoy!

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