Seared Chicken & Goat Cheese Sauce

with Roasted Potatoes & Carrot-Pepper Agrodolce

40 MIN

4 Servings

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From the Test Kitchen

For an elevated accompaniment to simply seared chicken (topped with a creamy, tangy sauce), we’re pairing it with a duo of sweet peppers and carrots cooked with vinegar, honey, and raisins—a nod to classic Italian agrodolce, or sweet-and-sour sauce. Roasted potato wedges served alongside it all get a savory lift from our Weeknight Hero spice blend.
11 green SmartPoints® per serving
8 blue SmartPoints® per serving
5 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
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Nutrition

PER SERVING
Calories

440 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
¾ lb Carrots
½ lb Sweet Peppers
3 Tbsps Golden Raisins
2 Tbsps Red Wine Vinegar
2 Tbsps Spreadable Goat Cheese
¼ tsp Crushed Red Pepper Flakes
1¼ lbs Red Or Golden Potatoes
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
2 Tbsps Honey

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. In a bowl, whisk together the cheese and 2 teaspoons of warm water; season with salt and pepper.

2 Roast the potatoes:

Place the potato wedges in a large bowl. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Transfer to a sheet pan, skin side down. Arrange in an even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1/2 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.

* An instant-read thermometer should register 165°F.

4 Make the carrot-pepper agrodolce:

In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the carrot pieces; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and slightly softened. Add the quartered peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the honey (kneading the packet before opening), vinegar (carefully, as the liquid may splatter), raisins, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Slice the chicken & serve your dish:

Slice the cooked chicken crosswise. Serve the sliced chicken with the roasted potatoes and carrot-pepper agrodolce. Top the chicken with the sauce. Enjoy!