Chicken piccata with chicory-apple salad and gluten-free fusilli

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

Great for Entertaining

Chicken piccata with chicory-apple salad and gluten-free fusilli

Dairy-Free, Mediterranean, Gluten-Free, Soy-Free

2 Servings, 770 Calories/Serving

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 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)

Ingredient IQ

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.

Nutrition per serving

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.


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

Wash produce before use


Cook the fusilli

Bring a medium sauce pot of generously salted water to a boil. Add the fusilli and cook until just tender, 10 to 12 minutes. Drain, reserving ¼ cup [½ cup] pasta cooking water.
While the water heats and the fusilli cooks, prepare the piccata sauce.


Make the piccata sauce

  • Measure 1 teaspoon [2 tsp] arrowroot powder; save the rest for another use.
In a small sauce pot, bring the vegetable broth, arrowroot powder, capers, and thyme to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened, 10 to 12 minutes. Remove from the heat, discard the thyme, and season to taste with salt and pepper. Cover to keep warm.
While the sauce simmers, prepare the chicken.


Prep and cook 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 tablespoon oil until hot but not smoking. Working in batches if needed, add the chicken, skin side down, and cook until the skin is well browned, 5 to 6 minutes. Turn and cook until the meat is firm and cooked through, 3 to 5 minutes. Transfer to a cutting board to rest, then cut into ½-inch-thick slices. Add more oil between batches if needed. Do not clean the pan.
While the chicken cooks, prepare the vegetables.


Prep the vegetables; finish the pasta

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Peel and finely chop the shallots.
  • Juice the lemon; set aside half for the salad.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In the same pan used for the chicken, warm 1 to 2 tablespoons [2 to 3 TBL] oil over medium heat until hot but not smoking. Stir in the garlic, shallots, and as many chile flakes as you like and cook until fragrant, 1 to 2 minutes. Stir in the fusilli and reserved pasta cooking water and cook until warmed through, 1 to 2 minutes. Stir in the parsley, ¼ teaspoon [½ tsp] sugar, if using, and up to 1 tablespoon [2 TBL] lemon juice. Season to taste with salt and pepper.


Make the salad

  • Trim the root end from the chicory lettuce; coarsely chop the leaves.
  • Cut the apple into quarters lengthwise and cut away the core; thinly slice the fruit.
In a medium bowl, toss together the chicory lettuce, apple, remaining lemon juice, and 1 tablespoon [2 TBL] oil.


Transfer the fusilli to individual plates. Top with the chicken and spoon over the piccata sauce. Serve the salad on the side.

Kids Can!

  • Press the garlic (if you have a press).
  • Juice the lemon.
  • Strip the parsley leaves.
  • Toss the salad.

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