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Chicken Marsala

Mushrooms can be polarizing. We get that. If you’ve ever in your life disliked mushrooms (think: childhood fears) we want you to give them another chance. They’re disguised in a rich and decadent sauce that you will most likely want to drink on it’s own. The best part is when the pilaf gets coated in this sauce…YUM! Don’t forget to eat your greens too, but if the marsala fills you up first, save those for tomorrow!

What’s in your bag:

  • Chicken breast
  • Marsala gravy
  • Orzo rice pilaf
  • Broccoli
  • Lettuce
  • Lemon-dijon vinaigrette

What you’ll need from home:

  • 2 oven safe dishes 
  • Microwave safe bowl
  • Mixing bowl

Total prep time: 15 minutes

The Chicken

  1. Preheat the oven to 350F.
  2. In an oven safe dish, pour in the marsala gravy and a splash of water. Place the chicken breast(s) in it. 
  3. Chuck it in the oven for 8 minutes ‘til the chicken is nice and warm. 

The Broccoli

  1. Preheat the oven to 350F.
  2. Toss the broc in the other oven safe dish and cook  in the oven for 5 minutes. 
  3. Remove carefully from the oven when warm.

The Orzo Rice Pilaf

  1. Toss in a microwave safe bowl, add a teaspoon of water, and microwave for 2-3 minutes.

The Salad

  1. Grab a mixing bowl and add the greens. 
  2. Drizzle the lemon-dijon vinaigrette all over.
  3. Season with salt and pepper and toss, toss, toss!

It’s go time! Place pilaf on a plate and top with a chicken breast and spoon over marsala gravy. Add some broc on the side. Lastly, serve your salad in a separate bowl. 


And that’s it! Dinner solved, dinner served. #weareWECO

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