Meal Kit

Kroger Health Piccata Chicken

with Brussels sprouts, carrots, and oranges

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

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

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)

  • 8 oz. Carrot
  • 8 oz. Brussels Sprouts
  • 1 Shallot
  • ¼ oz. Capers
  • 12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts
  • Info
    ½ oz. Grated Parmesan
  • Info
    ⅗ oz. Butter
  • 1 Navel Orange
  • 1 Lemon

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

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 ¼" slices. Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Halve and juice lemon Peel and slice orange into ½"-thick rounds. Rinse capers and pat dry. Peel and mince shallot. Pat chicken breasts dry, and season both sides with a pinch of pepper.

  2. 2

    Start the Vegetables

    Place carrot slices and Brussels sprouts on prepared baking sheet. Toss with sliced orange, 1 tsp. olive oil, a pinch of salt, and a pinch of pepper. Spread into a single layer (some overlap is okay). Roast in hot oven until vegetables are tender and browned, 25-30 minutes. While vegetables roast, cook chicken.

  3. 3

    Cook Chicken and Finish Vegetables

    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 on one side. 5-7 minutes. Carefully, remove baking sheet from oven and push vegetables to one side. Baking sheet will be hot! Use a utensil. Transfer chicken, browned side up, to empty side of baking sheet and top evenly witth Parmesan. Reserve pan; no need to wipe clean. Roast again until chicken reaches a minimum internal temperature of 165 degrees, 7-10 minutes. Rest roasted chicken, 3 minutes.

  4. 4

    Make the Caper Sauce

    Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add capers, and any accumulated juices from resting chicken. Stir occasionally until capers are crispy, 3-4 minutes. Add butter and stir constantly until melted, 2-3 minutes.
    Add half the lemon juice (reserve remaining for shallot sauce) and a pinch of pepper. and remove from burner. Stir until smooth.

  5. 5

    Make Shallot Sauce and Finish Dish

    In a mixing bowl, add remaining lemon juice and shallot and stir until combined. Plate dish as pictured on front of card, placing chicken on caper sauce and topping vegetables with shallot sauce. Bon appétit!

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