Chicken Marbella with pan-roasted olives, dates, and cauliflower

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

Chicken Marbella with pan-roasted olives, dates, and cauliflower

Chicken Marbella with pan-roasted olives, dates, and cauliflower

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 410 Calories/Serving

20 Minutes

You’ll love the combination of flavors and textures in this easy one-pan dish—tender chicken breasts nestled in a sweet-tangy sauce of olives, dates, and capers.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 or 2 organic shallots
  • 1½ ounces pitted dates
  • 1¼ ounces pitted Kalamata olives
  • ½ pound organic cauliflower florets
  • 1 cup chicken broth
  • 2 tablespoons capers
  • 2 tablespoons red wine vinegar
  • 3 ounces organic baby spinach or other leafy greens
Chef's Tip
If you’re watching your sodium levels, rinse the capers before adding them to the pan.

Nutrition per serving

Calories 410, Total Fat 16g (21% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 1110mg (48% DV), Total Carb. 38g (14% DV), Fiber 6g (21% DV), Total Sugars 18g (Incl. 0g Added Sugars, 0% DV), Protein 31g

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.

Instructions

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

Wash produce before use

1

Prep and brown the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Do not clean the pan.
While the chicken browns, start preparing the remaining ingredients.

2

Prep the remaining ingredients

  • Peel and thinly slice the shallots.
  • Coarsely chop the dates, checking for any pits.
  • Coarsely chop the olives, checking for any pits.

3

Cook the vegetables; finish the dish

In the same pan used for the chicken, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the shallots and cauliflower, season generously with salt and pepper, and cook, scraping up any browned bits from the bottom of the pan, until the vegetables start to brown and soften, 2 to 3 minutes.
Add the chicken broth, dates, olives, capers, and red wine vinegar or white wine (from your pantry) and nestle the chicken in the sauce. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the chicken is cooked through and the cauliflower is tender, 5 to 7 minutes. Working in batches if needed, stir in the spinach and cook until just wilted, about 1 minute. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the chicken Marbella to individual bowls and serve.
Kids Can!
  • Check the dates and olives for pits.
  • Time the cooking.
  • Help serve the meal.
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