Chicken with Balsamic-Red Onion Marmalada

and ranch fingerling potatoes

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

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 you!
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.

In Your Box (serves 2)

  • Info
    2 tsp. Chicken Demi-Glace
  • 2 Garlic Cloves
  • Info
    ½ tsp. Powdered Ranch Seasoning
  • 13 oz. Boneless Skinless Chicken Breasts
  • 12 oz. Fingerling Potatoes
  • 8 oz. Green Beans
  • 1 Red Onion
  • 1 fl. oz. Balsamic Vinegar

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.

  • Nutrition (per serving)

  • Calories
    562
  • Carbohydrates
    53g
  • Fat
    19g
  • Protein
    45g
  • Sodium
    1265mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Medium Non-Stick Pans
  • 1 Baking Sheet
  • 1 Mixing Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Halve and peel onion. Slice halves into thin strips. Trim ends off green beans. Halve potatoes lengthwise. Mince garlic. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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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