Chicken/ Chickpea Piccata

Servings
Prep Time Cook Time
3  15 min 40 min

INGREDIENTS INSTRUCTIONS
For the Chicken
Step 1
16 oz chicken breast sliced into thinner pieces Preheat your oven to 400 F.
salt and pepper to taste
Step 2
1/3 cup all-purpose flour
Prepare the potatoes: add the chopped potatoes, 1
4 TBSP vegan butter TBSP olive oil, salt and pepper to a bowl. Toss to coat.
2 TBSP olive oil Pour the potatoes onto a baking sheet. Pro tip - arrange
2 TBSP juice, lemon wedges for
the potatoes skin side down so they don't stick to the
2 lemon pan. Bake for 30-35 minutes, or until the potatoes are
garnish
golden and crispy on the outside and fully cooked and
1/2 cup chicken stock
soft on the inside. Flipping is optional.
drained, sub chopped green
1/4 cup capers
olives
Step 3
1/2 cup parsley chopped
Prepare the broccolini: add the broccolini, garlic,
remaining olive oil, salt and pepper to the same bowl
For the Veggies you used for the potatoes. Toss to coat, then pour onto
another baking sheet and roast for 15-20 minutes, until
6 yukon gold potatoes chopped into quarters the broccolini is bright in color and tender.
2 TBSP olive oil divided

salt and pepper to taste Step 4

Warm up a stainless steel skillet (or nonstick) over
10 oz broccolini sub broccoli
medium heat for a few minutes. Meanwhile, season the
1 clove garlic minced chicken with salt and pepper and coat it in the flour.

Step 5
Add half of the vegan butter and olive oil to the pan
and let it warm up for 2-3 minutes. Then add half of the
chicken and cook on each side for 4-5 minutes. The
chicken should be brown and firm to the touch. Set it
aside, then repeat with the remaining olive oil, butter
and flour coated chicken.

Step 6
Cook the sauce: in the same pan you used for the
chicken, add the lemon juice, stock and capers over
medium-low heat. Use your spatula to scrape up any
chicken bits stuck to the bottom of the pan (this is
called fond and it s very flavorful!). Stir and taste and
adjust seasonings as needed - you may want to add
salt.

Step 7

Add the chicken back to the pan with the sauce and let
it simmer for 5 minutes. Transfer the chicken to a plate,
but keep the sauce in the pan. Add the remaining 1
TBSP butter and whisk.

Step 8
Assemble! Divide the potatoes and broccolini between
three meal prep containers. Top with the chicken.
Spoon the remaining sauce over the chicken and
garnish with parsley and extra lemon wedges.