Chicken piccata with Brussels sprout and apple salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

20-Minute Meal

Chicken piccata with Brussels sprout and apple salad

Mediterranean, Paleo, Dairy-Free, Soy-Free, Lean & Clean, Diabetes-Friendly, Gluten-Free, Family-Friendly

2 Servings, 500 Calories/Serving

20 Minutes

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

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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 Cripps Pink or other apple
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sunbasket slaw dressing base (onion - red wine vinegar - fresh garlic)
  • 1 cup vegetable broth
  • 1 organic lemon
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 2 tablespoons arrowroot powder
  • 1 tablespoon capers
Chef's Tip
For slender chicken breasts, in Step 2, before seasoning them with salt and pepper and dredging in arrowroot powder, place 1 breast at a time between 2 sheets of plastic wrap, sprinkling the meat with a few drops of water. Pound with a rolling pin or a heavy frying pan to flatten the breasts to an even thickness.
Make It Leaner
Skip the oil and use a nonstick frying pan to cook the chicken and you’ll save 60 calories and 7 grams of fat per serving. To cut an additional 30 calories and 3.5 grams of fat from each portion, add only half the oil to the slaw dressing base.

Nutrition per serving

Calories: 500, Protein: 43g (86% DV), Fiber: 9g (36% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 2g, Saturated Fat: 2.5g (13% DV), Cholesterol: 125mg (42% DV), Sodium: 500mg (21% DV), Carbohydrates: 37g (12% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV).

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.

Instructions

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

Wash produce before use

1

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, stir together the slaw dressing base and 1 tablespoon [2 TBL] oil. Add the Brussels sprouts, apple, and half the parsley and toss to combine. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

2

Prep and cook the chicken and sauce

  • Measure ½ cup [1 cup] vegetable broth; save the rest for another use.
  • Juice the lemon.
  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
  • On a plate or 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, ½ cup [1 cup] 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.
  • Measure the vegetable broth.
  • Juice the lemon.
  • Season and spread the arrowroot powder.