Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Collard Greens | 1 cup (36g) raw | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Rapini | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 boneless skinless chicken breasts (about 450 g/1 lb)
- 15 mL (1 tbsp) olive oil, divided
- 30 mL (2 tbsp) za’atar spice blend
- 18 small new potatoes, halved
- 2 bunches rapini, trimmed, or collard greens, trimmed and leaves thinly sliced (about 3 ½ L/14 cups)
- 375 mL (1 ½ cups) 0% plain Greek yogurt
- 10 mL (2 tsp) dried oregano
- 45 mL (3 tbsp) lemon juice (about 1 lemon)
- 15 mL (1 tbsp) lemon zest (about 1 lemon)
- 2 mL (½ tsp) salt
- 2 mL (½ tsp) ground black pepper
Directions
Preheat the oven to 175 °C (350 °F). In a large bowl, place chicken pieces. Drizzle with 5 mL (1 tsp) of olive oil then sprinkle za’atar and lemon zest over chicken. Rub well to coat chicken in mixture.
On a large parchment paper lined baking sheet, arrange chicken pieces on one side.
In another bowl, add the halved potatoes and 5 mL (1 tsp) of olive oil. Toss well to coat potatoes and arrange on the other side of the sheet pan, with the flat side facing down. Season potatoes and chicken with 2 mL (½ tsp) salt and all of the pepper. Cook for 20 minutes then remove from heat.
In the same bowl, combine rapini or collards and remaining 5 mL (1 tsp) of olive oil to coat the greens. Place the greens on top of the chicken and potatoes on the sheet pan. Return to the oven, lower the temperature to 74 °C (165 °F) and bake for another 8 to 10 minutes or until greens are tender and chicken is cooked through. Use a digital food thermometer to check that the chicken has reached an internal temperature of 74 °C (165 °F).
In a small bowl, combine yogurt and dried oregano and mix well. Sprinkle lemon juice over greens and serve on the side.