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Oregano Chicken & Olive Pan Sauce
with Roasted Sweet Potatoes, Onion & Spinach
40 MIN
+$2.95/serving
2 Servings
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.
16 green SmartPoints® per serving
14 blue SmartPoints® per serving
7 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
Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
WW Recommended
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NutritionPER SERVING
-
Calories750 Cals (est.)
View Full Nutrition
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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
Title
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2 Flank Steaks
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1 lb Sweet Potatoes
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1 Lemon
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3 oz Baby Spinach
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1 Red Onion
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2 tsps Date Syrup
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1 oz Butter
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1 oz Castelvetrano Olives
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1 tsp Whole Dried Oregano
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¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
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 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. In a 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. Place the spinach in a separate bowl. Drizzle with olive oil and season with salt and pepper; toss to coat.
3
Cook the steaks
Pat the steaks dry with paper towels; season on all 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 steaks. Cook 3 to 5 minutes per side for medium-rare (125°F), or until browned and 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.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
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 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.
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; stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished vegetables. Top the steak with the pan sauce. Enjoy!
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 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. In a 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. Place the spinach in a separate bowl. Drizzle with olive oil and season with salt and pepper; toss to coat.
3
Cook the steaks
Pat the steaks dry with paper towels; season on all 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 steaks. Cook 3 to 5 minutes per side for medium-rare (125°F), or until browned and 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.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
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 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.
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; stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished vegetables. Top the steak with the pan sauce. Enjoy!
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