Chicken Marbella with Roasted Potatoes & Zucchini
Customer Favorite

Chicken Marbella

with Roasted Potatoes & Zucchini

40 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    440 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare 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:
2 Roast 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:
3 Roast 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:
4 Cook 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:
5 Make 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:
6 Slice 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! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare 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. 

2 Roast 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 potatoes:
Roast the zucchini:
3 Roast 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. 

4 Cook 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. 

Cook the chicken:
Make the sauce:
5 Make 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. 

6 Slice 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! 

Slice the chicken & serve your dish:
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