Chicken Piccata with Roasted Baby Potatoes
with carrot, beetroot & a twist of lemon
Piccata is an Italian dish, where sliced fish or meat is prepared in a sauce of lemon, butter and capers.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Beetroot
1 piece
Carrot
250 g
Baby potatoes
1 piece
Garlic
¼ sachet(s)
Dried thyme
½ piece
Onion
¼ piece
Lemon
2.5 g
Fresh curly parsley
(May be present Selderij)
1 piece
Chicken breast
10 g
Capers
Not included in your delivery
1 tablespoon
Olive oil
2 tablespoon
Flour
0.12 piece
Low sodium vegetable stock cube
¾ tablespoon
[Plant-based] butter
30 milliliters
Water for the sauce
to taste
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Peel the beetroot and cut it in half, then into long, 1cm thick wedges. Quarter the carrots lengthways. Cut the baby potatoes in half or any larger ones into quarters. Crush or mince the garlic.
Transfer the beetroot, carrot, potatoes and half of the garlic to a large bowl and drizzle with the olive oil. Add the thyme and toss well to coat, then transfer to a parchment-lined baking sheet. Roast in the oven for 30 - 40 minutes or until done, tossing halfway.
Transfer the flour to a deep plate. Season the chicken breast with salt and pepper and then coat it with the flour. Melt a small knob of butter in a frying pan over medium-high heat and fry the chicken breast for 3 - 4 minutes per side. Remove from the pan and set aside under aluminium foil.
In the meantime, finely chop the onion. Zest the lemon and then juice a quarter per person. Cut the rest of the lemon into wedges and roughly chop the parsley.
Melt a knob of butter in the same pan and fry the onion with the rest of the garlic for 1 - 2 minutes. Add the water and crumble in the stock cube (see pantry for amounts). Stir in the capers and 1 tsp per person each of lemon zest and juice, then cook gently for 3 - 4 minutes, covered. Return the chicken to the pan and add the parsley, then cook for 1 - 2 more minutes.
Serve the potatoes and vegetables on plates with the chicken in its sauce. Serve with the mayonnaise as preferred, along with any remaining lemon wedges.
Did you know... if you love seasonal vegetables, then you can't go wrong with beetroot. Grown locally throughout the year, it's an excellent source of potassium and folic acid, making it not just a healthy choice but also a sustainable one.