Chicken Marbella with dates and chicories

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Our Dietitian's Favorite

Chicken Marbella with dates and chicories

Paleo, Gluten-Free, Soy-Free, Mediterranean, Dairy-Free

2 Servings, 450 Calories/Serving

20–35 Minutes

In Sun Basket’s paleo spin on the classic party dish from the iconic cookbook The Silver Palate, coconut sugar and dates help naturally sweeten the dish.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 or 2 cloves organic peeled fresh garlic
  • 1½ ounces Medjool dates (with pits)
  • 3 sprigs organic fresh oregano
  • 2 ounces pitted Castelvetrano olives
  • 1 tablespoon capers
  • Sun Basket Marbella base (red wine vinegar - coconut sugar)
  • 1 head organic radicchio or other chicory lettuce
  • 4 or 5 sprigs organic fresh flat-leaf parsley

Ingredient IQ

One of the oldest-known cultivated plants, garlic gets its name from a mash-up of two Old English words: gar, meaning “spear”—referring to the spear-like shape of a clove—and leac, or “leek.” Garlic was once considered a source of physical strength, and some think it may have been fed to the laborers who helped build the Egyptian pyramids. Garlic bulbs were even found in the tomb of the pharaoh Tutankhamun.

Nutrition per serving

Calories: 450, Protein: 32g (64% DV), Fiber: 4g (16% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3g (15% DV), Cholesterol: 115mg (38% DV), Sodium: 720mg (30% DV), Carbohydrates: 28g (9% DV), Total Sugars: 18g, Added Sugars: 2g (4% DV).
Contains: Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Sear the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into 1-inch-thick strips, then cut the strips crosswise into 1-inch pieces. Season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.
While the chicken cooks, prepare the sauce ingredients.


Prep the sauce ingredients

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Pull the dates away from their pits; cut the fruit into ¼-inch-thick slices.
  • Strip the oregano leaves from the stems and coarsely chop enough to measure ½ teaspoon [1 tsp]. Save any remaining oregano for another use.
  • Coarsely chop the olives.


Cook the sauce; finish the chicken

In the same pan used for the chicken, if dry, add 1 to 2 tablespoons oil. Warm over medium heat until hot but not smoking. Stir in the garlic, capers, and Marbella base and cook, scraping up any browned bits from the bottom of the pan, until fragrant, about 1 minute.
Add the chicken and any accumulated juices, dates, oregano, and ½ cup [1 cup] white wine (from your pantry) or water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce is thickened, 3 to 5 minutes. Remove from the heat; add the olives and 1 tablespoon [2 TBL] butter, if using, and stir until melted. Season to taste with salt and pepper.
While the chicken simmers, prepare the radicchio and parsley.


Cook the radicchio; prep the parsley

  • Keeping the core intact, cut the radicchio lengthwise into quarters. Season with salt and pepper.
  • Strip the parsley leaves from the stems; set aside the leaves for garnish.
In another large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the radicchio, cut sides down, and cook until lightly browned and slightly wilted, 2 to 4 minutes. Turn and cook until the outer leaves start to soften, 1 to 2 minutes. Transfer to a plate. Add more oil between batches if needed.


Transfer the chicken, sauce, and radicchio to individual plates. Garnish with the parsley and serve.

Kids Can!

  • Press the garlic (if you have a press).
  • Pull the dates away from their pits.
  • Strip the oregano and parsley leaves.
  • Garnish with the parsley.