Chicken Marbella with Roasted Potatoes & Zucchini
Chicken Marbella with Roasted Potatoes & Zucchini

Chicken Marbella

with Roasted Potatoes & Zucchini

Customer Favorite

  • Time35-45 mins
  • Servings4
  • Nutrition440calories
    Nutrition Label

    To achieve the same irresistible flavors of slow-cooked chicken Marbella, we’re making our take on the classic sweet and savory sauce by cooking sweet prunes and briny olives together with a bit of vinegar and brown sugar. On the side, a simple duo of roasted potatoes and zucchini rounds out the meal.

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fresh
ingredientsChicken Marbella with Roasted Potatoes & Zucchini

Title

  • 4
    Boneless, Skinless Chicken Breasts
  • 2
    clovesGarlic
  • 2
    Zucchini
  • 4
    Prunes
  • 1
    TbspSherry Vinegar
  • 1
    TbspCapers
  • 1
    TbspLight Brown Sugar

  • lbsGolden Potatoes
  • 1
    TbspItalian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, & Marjoram)
  • 1
    ozCastelvetrano Olives
tried-and-true
kitchen tools

  • Slotted Spatula
  • Organic Extra Virgin Olive Oil
  • Olive Wood Spoon
  • Stainless Steel Sauté Pan
  • Half-Sheet Pan
  • Cutting Board
  • Prep Bowls
  • Chef’s Knife

slotted_spatula_10073.jpgslotted_spatula_10073.jpg

Slotted Spatula

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Slotted Spatula

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time-saving
tips & techniques

Feature Video

How To: Dice a Potato

Cut large for roasting, or small for soups and stews, there’s a special trick to quickly dicing a potato. Check out the video to see how our chefs do it.

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step-by-step
instructions
Click for Tablet ViewPrepare the ingredients:
1Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch- thick pieces. Roughly chop the prunes. Peel and roughly chop the garlic. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Combine in a bowl. 

Roast the potatoes:
2Roast the potatoes:

Place the diced potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Roast the zucchini:
3Roast the zucchini:

While the potatoes roast, place the sliced zucchini on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until tender when pierced with a fork. Remove from the oven. 

Cook the chicken:
4Cook the chicken:

While the zucchini roasts, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and 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. 

Make the sauce:
5Make the sauce:

To the pan of reserved fond, add the capers and chopped prune mixture; season with salt and pepper (if the pan seems dry, add 1 teaspoon of olive oil). Cook on medium-high, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the sugar, vinegar, and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste. 

Slice the chicken & serve your dish:
6Slice the chicken & serve your dish:

Slice the cooked chicken crosswise. Serve the roasted potatoes and roasted zucchini topped with the sliced chicken and sauce. Enjoy! 

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