Chicken piccata with Brussels sprout and apple salad

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

2 Servings, 410 Calories/Serving

20 Minutes

In this version of an Italian-American classic, a dusting of arrowroot powder makes chicken crisp and piccata sauce brims with bright lemon and briny capers.

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.

½ pound organic Brussels sprouts
1 organic Fuji or other apple
4 or 5 sprigs organic fresh flat-leaf parsley
Sunbasket sherry vinaigrette (extra virgin olive oil - sherry vinegar - whole grain mustard - honey - kosher salt - black pepper)
1 packet vegetable broth concentrate
1 organic lemon
2 boneless skinless chicken breasts (about 5 or 6 ounces each)
2 tablespoons arrowroot powder
1 tablespoon capers

Nutrition per serving

Calories 410, Total Fat 19g (24% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 480mg (21% DV), Total Carb. 35g (13% DV), Fiber 7g (25% DV), Total Sugars 14g (Incl. 2g Added Sugars, 4% DV), Protein 29g

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, Sesame.

Instructions

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

Wash produce before use

Make the salad

Thinly slice the Brussels sprouts crosswise.
Core and thinly slice the apple.
Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for the piccata sauce.

In a large bowl, toss the Brussels sprouts, apple, and half the parsley with the sherry vinaigrette. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

Prep and cook the chicken and sauce

In a small bowl or cup, mix the vegetable broth concentrate with ½ cup [1 cup] warm water and stir to combine.
Juice the lemon.
Pat the chicken dry with a paper towel; season with salt and pepper.
On a plate or in a shallow bowl, season the arrowroot powder with salt and pepper and spread in an even layer.
Dredge the chicken in the arrowroot powder, turning to coat; shake off any excess.

In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned but not yet cooked through, 1 to 2 minutes per side. Add the capers, vegetable broth, and ¼ cup white wine (from your pantry) if using, and bring to a boil.

Reduce to a vigorous simmer and cook, scraping up any browned bits from the bottom of the pan and turning the chicken halfway through, until the chicken is cooked through and the sauce is thickened slightly, 4 to 6 minutes. Remove from the heat and stir in the remaining parsley and 1 tablespoon [2 TBL] lemon juice. Season to taste with salt and pepper.

Serve

Transfer the chicken and salad to individual plates. Top the chicken with the piccata sauce and serve.

Kids Can!

Strip the parsley leaves.
Assemble the salad.
Juice the lemon.
Season and spread the arrowroot powder.

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