Chicken piccata with chicory-apple salad and gluten-free fusilli
Gluten-Free, Dairy-Free, Soy-Free
25 – 35 Minutes
This is classic Italian-American comfort food updated in all the best ways. Piccata comes from the French word, piqué, which means “pricked” or “larded.” It refers to the butter in the lemon-caper sauce. We’ve left the butter out but kept the lemon juice, capers, and fresh thyme. We serve the dish on a bed of gluten-free quinoa pasta (which tastes as good or better than traditional wheat). If you miss the butter, feel free to add a tablespoon along with the lemon juice to finish the sauce.
In your bag
- ¼ pound Edison Grainery gluten-free quinoa fusilli
- 1 cup chicken broth
- 1 teaspoon arrowroot powder
- 1 tablespoon capers
- Fresh thyme
- Two 6-ounce boneless skin-on chicken breasts
- Peeled fresh garlic
- 1 shallot
- 1 lemon
- Fresh flat-leaf parsley
- 1 teaspoon red chile flakes (optional)
- ½ head escarole
- 1 d’Anjou pear
Calories: 730, Protein: 50 g, Fiber: 15g, Total Fat: 28 g, Monounsaturated Fat: 14.5 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 5 g, Cholesterol: 105 mg, Sodium: 820 mg, Carbohydrates: 72 g, Added Sugar: 0 g (chicken broth contains trace amounts of organic cane sugar).
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.