Chicken piccata with chicory-apple salad and gluten-free fusilli
Gluten-Free, Dairy-Free, Soy-Free, Mediterranean
25 – 40 Minutes
Chicken piccata gets a dairy-free makeover thanks to the thickening power of arrowroot. Quinoa pasta keeps the dish gluten-free, too.
In your bag
- ¼ pound gluten-free quinoa fusilli
- 2 teaspoons arrowroot powder
- 1 cup vegetable broth
- 1 tablespoon capers
- 4 sprigs fresh thyme
- 2 boneless skin-on chicken breasts (about 6 ounces each)
- 1 or 2 cloves peeled fresh garlic
- 1 or 2 shallots
- 1 lemon
- 6 or 7 sprigs fresh flat-leaf parsley
- 1 teaspoon red chile flakes (optional)
- ½ head chicory lettuce (such as escarole)
- 1 apple (such as Fuji)
Arrowroot powder is one of our favorite paleo and gluten-free alternatives to flour or cornstarch. Derived from the arrowroot plant, a tropical herb, it has no real flavor of its own but thickens sauces without turning them cloudy.
Calories: 770, Protein: 44g (88% DV), Fiber: 12g (48% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 4g, Saturated Fat: 5g (25% DV), Cholesterol: 105mg (35% DV), Sodium: 490mg (20% DV), Carbohydrates: 73g (24% 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.