Express
Quick Lemony Chicken Piccata
with buttery zucchini ribbons
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 2 Zucchini
- 12 oz. Boneless Skinless Chicken Breasts
- 1 oz. Beurre Blanc Butter
- ⅗ oz. Butter
- ½ oz. Grated Parmesan Cheese
- 2 tsp. Minced Garlic and Parsley
- 0.28 oz. Lemon Juice
- ¼ oz. Capers
- 1 tsp. Garlic Pepper
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)
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Calories410
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Carbohydrates12g
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Net Carbs9g
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Fat22g
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Protein40g
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Sodium1450mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Peeler
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
Customize It Instructions
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If using antibiotic free chicken, follow same instructions.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Trim zucchini ends. Using a peeler, shave zucchini into long, thin ribbons. When you've peeled to seeds, turn zucchini a quarter turn, and peel again. Continue peeling and turning until only seeds remain. Discard ends and seeds. Alternatively, halve zucchini lengthwise and thinly slice.
Coarsely chop capers. -
2 Cook the Chicken
Pat chicken dry. Season both sides with garlic pepper and 1/4 tsp. salt.
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 chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner.While chicken cooks, continue recipe. -
3 Cook the Zucchini
Place a large non-stick pan over medium-high heat.
Add plain butter, minced garlic and parsley, zucchini, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until slightly browned and tender, 4-6 minutes.Remove from burner.While zucchini cooks, continue recipe. -
4 Make Caper Butter and Finish Dish
In a mixing bowl, combine softened beurre blanc butter, capers, and lemon juice.
Plate dish as pictured on front of card, topping chicken with caper butter and garnishing zucchini with cheese. Slice chicken, if desired. Bon appétit!
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