Oregano Chicken & Olive Tapenade with Snap Peas & Orzo

Oregano Chicken & Olive Tapenade

with Snap Peas & Orzo

30 MIN
15 SmartPoints®
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
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.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This chicken gets vibrant, earthy Mediterranean flavor from a coating of dried oregano and a homemade tapenade—a briny, punchy paste made with Niçoise olives. For a simple, seasonal accompaniment, we’re serving it over a bed of tender orzo pasta studded with sautéed sugar snap peas and tangy feta.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

See Plans
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & make the tapenade:
1 Prepare the ingredients & make the tapenade:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the snap peas. Pull off and discard the tough string that runs the length of each pea pod; halve the peas crosswise. Finely chop the olives. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a small bowl, combine the chopped olives, half the vinegar, 1/2 teaspoon of olive oil, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

Cook the chicken:
2 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 1 teaspoon 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. Cover with foil to keep warm. 

Cook the pasta:
3 Cook the pasta:

While the chicken cooks, add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Cook the peas:
4 Cook the peas:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the halved peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. 

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked peas, crème fraîche, cheese (crumbling before adding), and remaining vinegar. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished pasta. Top the chicken with the tapenade. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the tapenade:
1 Prepare the ingredients & make the tapenade:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the snap peas. Pull off and discard the tough string that runs the length of each pea pod; halve the peas crosswise. Finely chop the olives. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a small bowl, combine the chopped olives, half the vinegar, 1/2 teaspoon of olive oil, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

2 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 1 teaspoon 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. Cover with foil to keep warm. 

Cook the chicken:
Cook the pasta:
3 Cook the pasta:

While the chicken cooks, add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

4 Cook the peas:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the halved peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. 

Cook the peas:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked peas, crème fraîche, cheese (crumbling before adding), and remaining vinegar. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished pasta. Top the chicken with the tapenade. Enjoy!

Browse Steps
1 of 5