Meal Kit
Creamy Piccata Chicken
with cheesy roasted Brussels sprouts and carrots
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Scott Gorsky
The un-shining star of many a wedding buffet, we've taken your workaday piccata and made it decadent, as glamorous as a dewy bride on her big day. Magically, this indulgent cream sauce-and-chicken dish manages to be calorie-conscious and carb-conscious. (The key: substituting pasta with carrots and Brussel sprouts.) You'll be fit as a fiddle to walk robustly down any aisle or squeeze into any ugly bridesmaid dress.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Carrot
- 8 oz. Brussels Sprouts
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4 oz. Light Cream
- 1 Shallot
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1 oz. Grated Parmesan
- ⅓ oz. Capers
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) gqRV6jqE
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Calories550
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Carbohydrates26g
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Net Carbs19g
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Fat29g
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Protein47g
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Sodium1670mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Peel, trim, and cut carrot on an angle into 1/4" slices.
Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).Peel and mince shallot.Rinse capers and pat dry.Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. -
2 Roast the Vegetables
Place carrot slices and Brussels sprouts on prepared baking sheet. Toss with Parmesan, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.
Spread into a single layer (some overlap is ok). Roast in hot oven until tender and well-browned, 25-30 minutes.While vegetables roast, cook chicken. -
3 Cook the Chicken
Place a medium non-stick pan over medium-high heat.
Add 1 tsp. olive oil and chicken breasts to hot pan. Cook until chicken is browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove chicken to a plate, rest at least 3 minutes, and tent with foil.Reserve pan; no need to wipe clean. -
4 Make the Sauce
Return pan used to cook chicken to medium heat.
Add 1 tsp. olive oil and 1 Tbsp. shallot to hot pan. Stir constantly until translucent, 1-3 minutes.Add cream, capers, and accumulated juices from resting chicken. Stir occasionally until sauce slightly thickens, 3-5 minutes.Remove from burner. Season with 1/4 tsp. salt and a pinch of pepper. -
5 Finish the Dish
Plate dish as pictured on front of card, placing chicken on sauce. Bon appétit!
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