In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chicken piccata over zucchini “noodles”
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 380 Calories/Serving
With briny capers, zesty lemon, and a touch of fresh parsley, our piccata sauce is foodie heaven. Instead of spaghetti, we pair the pan-cooked chicken with a fun alternative: crisp-tender zucchini noodles.
In your bag
- 2 organic zucchini or yellow squash
- 1 or 2 cloves organic peeled fresh garlic
- 2 teaspoons arrowroot powder
- 1 cup vegetable broth
- 2 tablespoons capers
- 1 organic lemon
- 4 or 5 sprigs organic fresh flat-leaf parsley
- Chicken options:
- 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
- 2 boneless skinless chicken breasts (about 6 ounces each)
Nutrition per serving
Calories 380, Total Fat 18g (23% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 560mg (24% DV), Total Carb. 31g (11% DV), Fiber 6g (21% DV), Total Sugars 5g (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.
Wash produce before use
Prep the zucchini and piccata sauce ingredients
- Lay the zucchini flat. Trim and discard the round end. Holding the stem end secure, using a peeler, shave the zucchini lengthwise into thin ribbons. Pat dry with a paper towel.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
- In a small bowl, using a fork or whisk, mix together the arrowroot powder and vegetable broth to form a slurry.
- Rinse the capers.
- Zest and juice the lemon, keeping the zest and juice separate. [Zest both lemons; juice 1 lemon. Save the remaining zested lemon for another use.]
- Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
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 is browning, cook the zucchini “noodles.”
Cook the zucchini “noodles”
In another large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, stir in the zucchini “noodles,” season with salt and pepper, and cook until crisp-tender, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
Finish the chicken piccata
In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Stir in the garlic and cook until fragrant, about 30 seconds. Stir the arrowroot slurry to recombine, then add the slurry and bring to a boil, stirring constantly and scraping up any browned bits from the bottom of the pan.
Reduce to a simmer and add the capers, lemon zest, 1 tablespoon [2 TBL] lemon juice, and chicken and any accumulated juices. Cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, 4 to 6 minutes. Remove from the heat, stir in half the parsley, and season to taste with salt and pepper.
Transfer the zucchini “noodles” to individual plates and top with the chicken. Spoon over the piccata sauce, garnish with the remaining parsley, and serve.
- Pat the zucchini dry.
- Press the garlic (if you have a press).
- Rinse the capers.
- Juice the lemon.
- Strip the parsley leaves.