Meal Kit

Creamy Piccata Chicken

with cheesy roasted Brussels sprouts and carrots

Prep & Cook Time: 45-55 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk

  • Under %{max_calories} calories
    Under 35g carbs
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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
  • Info
    4 oz. Light Cream
  • 1 Shallot
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    550
  • Carbohydrates
    26g
  • Net Carbs
    19g
  • Fat
    29g
  • Protein
    47g
  • Sodium
    1670mg

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
  1. 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. 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. 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. 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. 5

    Finish the Dish

    Plate dish as pictured on front of card, placing chicken on sauce. Bon appétit!

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