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Chicken Marbella with Roasted Potatoes & Zucchini
May 7, 2018
It’s no secret, I have a love affair with Blue Apron! Their recipes are unique and easy to follow.
I love how fresh the ingredients are, and there’s no waste because they send ONLY what I need for each recipe.
Audri, Paul, and I liked this one for a light summer dish so I wanted to share it with you!
It’s a modern twist on the classic Chicken Marbella dish because the sauce is a mixture of sweet and salty.
photography: Blue Apron
Here are the ingredients:
Here are the steps:
1). 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.
2). 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.
3). 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.
4). 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.
5). 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.
6). Slice the cooked chicken crosswise. Serve the roasted potatoes and roasted zucchini topped with the sliced chicken and sauce.
Now enjoy your chicken marbella with loved ones!
If you like these food/recipe posts, comment below what recipes you’d like to see in the future!
You can also read a recent post of mine to follow along with another Blue Apron dish (or to see my daughter and I dancing in the kitchen with matching aprons on haha #momlife) – just click here.
1 Comment
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Shari
I have wanted to try Blue Apron in the past, and thanks to you I have now decided to go for it! I will let you know how my family likes the meals! Thanks for your insight!