Sweet & Spicy Chicken

with Gochujang-Roasted Potatoes & Sautéed Kale

35 MIN

2 Servings

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From the Test Kitchen

Umami (or savory) flavors abound in this wholesome dish, thanks to a coating of spicy gochujang on our roasted potatoes, tender kale sautéed with scallions, and the rich black bean-chile and butter pan sauce spooned over simply seared chicken.
15 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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Nutrition

PER SERVING
Calories

640 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
¾ lb Potatoes
2 Scallions
6 oz Kale
2 tsps Gochujang
1 oz Salted Butter
1 Tbsp Light Brown Sugar
1 Tbsp Rice Vinegar
1 Tbsp Vegetarian Ponzu Sauce Or Seasoned Black Vinegar
1 tsp Black & White Sesame Seeds
3 Tbsps Savory Black Bean-Chile Sauce

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the black bean-chile sauce, sugar, 1/4 cup of water, and half the rice vinegar (you will have extra). Season with salt and pepper.

2 Roast the potatoes

In a large bowl, whisk together 1 tablespoon of olive oil and as much of the gochujang as you’d like, depending on how spicy you’d like the potatoes to be. Add the diced potatoes; season with salt and pepper. Stir to thoroughly coat. Transfer to a sheet pan and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Cook & finish the kale

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped kale and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl and stir in the ponzu sauce or black vinegar. Cover with foil to keep warm. Wipe out the pan.

4 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle 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.

5 Finish the sauce & serve your dish

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 4 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished kale and roasted potatoes. Top the chicken with the finished sauce. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy!