15 Minute Meal Kit

Chicken Piccata with Crispy Onion Topped Tomatoes and Zucchini

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    1½ fl. oz. Italian Romano Dressing
  • ¼ oz. Capers
  • Info
    1 oz. Shredded Parmesan Cheese
  • 4 oz. Grape Tomatoes
  • 2 Zucchini
  • Info
    ⅓ oz. Butter
  • 0.28 oz. Lemon Juice
  • Info
    ½ oz. Crispy Fried Onions
  • Info
    4 tsp. Chicken Demi-Glace Concentrate

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.

  • Nutrition (per serving)

  • Calories
    566
  • Carbohydrates
    22g
  • Fat
    32g
  • Protein
    46g
  • Sodium
    1609mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Large 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
  1. 1

    Prepare the Ingredients

    Trim zucchini ends and cut into ½" slices. Pat chicken dry, and season both sides a pinch of salt and pepper.

  2. 2

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and pork reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate. Reserve pan; no need to wipe clean. While chicken cooks, cook vegetables.

  3. 3

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, tomatoes, and zucchini to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes. Remove from burner. Stir in dressing and Parmesan until combined.

  4. 4

    Make Sauce and Finish Dish

    Return pan used to cook chicken to medium heat. Add demi-glace, 2 Tbsp. water, and capers to hot pan. Bring to a boil while stirring occasionally. Once boiling, remove from burner. Stir in butter and lemon juice until combined. Plate dish as pictured on front of card, topping chicken with sauce and garnishing vegetables with crispy onions. Bon appétit!

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