All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Marmalada sounds like a fancy girl's name from the past, but it instead is the gooey, delicious preparation of onions that perfectly pairs with the succulent chicken, bringing out the tenderness and flavor perfectly. Garlicky green beans and ranch fingerling potatoes are the one-two punch for the sides, a cornucopia of flavors all coming together into one delicious meal.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pans
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Halve and peel onion. Slice halves into thin strips.
Trim ends off green beans.
Halve potatoes lengthwise.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Roast the Potatoes
Toss potatoes with 2 tsp. olive oil on prepared baking sheet. Massage oil into potatoes.
Spread into a single layer and roast in hot oven until golden brown and tender, 20-25 minutes.
Transfer cooked potatoes to a mixing bowl and toss with ranch seasoning.
While potatoes roast, caramelize onion.
Caramelize the Onion
Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil and onion to hot pan. Stir often until onion is caramelized, 7-8 minutes.
Add ⅓ cup water, balsamic vinegar, and demi-glace. Bring to a boil and stir occasionally until liquid has evaporated, 3-5 minutes.
Remove from burner.
Cook the Chicken
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken breasts to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove chicken to a plate and tent with foil.
Reserve pan; no need to wipe clean.
Cook the Green Beans
Return pan used to cook chicken to medium heat and add 2 tsp. olive oil. Add garlic and cook, 30 seconds.
Add green beans and cook, 1 minute.
Add ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Cover and cook until tender, 4-6 minutes.
Remove from burner.
Plate dish as pictured on front of card, placing onions on chicken. Bon appétit!
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