Oven-Ready
Skinnytaste Crispy Chicken Piccata with Garlic Pepper Veggies
easy prep & pan included
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Eggs, Wheat
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Under %{max_calories} calories
Chef
Gina Homolka
The combined powers of the Home Chef Oven-Ready line and Skinnytaste brought this stunning classic to you, a new way to prepare an old meal. Chicken coated in panko gets baked in the same tin as potatoes and green beans, easy and quick. (With no prep and no mess!) The result is tender chicken, with a drizzle of lemon and dash of capers on top, and garlic-y good veggies to go with it. This Oven-Ready meal is ready for you! Gina Homolka, recipe developer and author of Skinnytaste, best-selling cookbook series and popular food blog, offers approachable takes on balanced, home-cooked meals.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Cooked Diced Red Potatoes
- 1 Lemon
- 4 oz. Trimmed Green Beans
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¼ cup Panko Breadcrumbs
- ½ oz. Capers
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0.42 oz. Mayonnaise
- 1 tsp. Chopped Garlic
- ½ 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) DOp2GJPr
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Calories430
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Carbohydrates39g
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Net Carbs34g
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Fat13g
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Protein40g
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Sodium1210mg
Recipe Steps
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
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.
Combine potatoes, green beans, garlic, seasoning blend, 2 tsp. olive oil, and a pinch of salt in provided tray. Spread into a single layer.Cover with foil. Bake in hot oven, 15 minutes. -
2 Add the Chicken
Carefully remove tray from oven and remove foil. Push vegetables to one side. Tray will be hot! Use a utensil.
Pat chicken breasts dry, and season both sides with a pinch of pepper.Place chicken in empty space in tray. Top evenly with mayonnaise, panko, and 1/4 tsp. salt. Spray with cooking spray.Cover vegetables again with foil, leaving chicken half uncovered. -
3 Bake the Dish
Bake partially covered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 23-28 minutes.
While meal bakes, cut lemon into wedges.Carefully remove tray from oven. Top chicken with capers and squeeze lemon wedges over meal to taste. Bon appétit!
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