One of my best pieces of advice for those who are busy but want to eat healthy or for people who want to lose weight, is to prepare your meals ahead of time. I make my meals for the week on Monday nights.
This is what I came up with for this week. This spiced, sweet, and crunchy little bowl contains turmeric and cumin spiced chicken, wild rice, broccolini, sweet potatoes, carrots, pea shoots, and pomegranate seeds. It is quite a great combination of foods. You can also make it vegan or vegetarian by substituting tofu or chickpeas for the chicken.
For some reason, I was craving this dish. Chicken Piccata is lovely and probably pretty hard to mess up. It’s also very easy (always a plus). I think someone came up with this recipe because they only had these ingredients left in their kitchen. I feel like every Italian home has flour, olive oil, lemon, white wine, and capers.
I borrowed the recipe from Elise Bauer who started Simply Recipes, and adapted it to make it gluten free. I also made it dairy free by excluding the Parmesan cheese, which I thought I would miss, but it honestly doesn’t need it. I also added the addition of zucchini and pasta, which I feel completes the dish perfectly. (PS: I don’t usually eat butter, but there are times when it works better for a dish and I use it. Just use it this time. It won’t kill you.)
Just a note: When I tasted this dish, I described it as “life-changing.”
You should try it.
Chicken Piccata with White Wine Lemon Sauce, Garlic Zucchini, & Capers
Adapted from Elise Bauer
2-4 boneless, skinless chicken breasts (if you can find thin cutlets, do it! Go for 4 or more in this case.)
2 tbsp grated Parmesan cheese (optional, I did not use)
1/3 cup gluten free flour
Salt & pepper
2 tbsp olive oil
4 tbsp butter (or substitute, I used Soy-free Earth Balance)
1/2 cup of white wine (or chicken stock)
3 tbsp lemon juice
1/4 cup brined capers
1/4 cup chopped parsley
1-2 zucchini, chopped into spears
1 tbsp garlic
Gluten free corn pasta (mine was penne from Trader Joes)
Cut the chicken breasts horizontally, butterflying them open. You want your pieces to be as thin as possible, about 1/4 of an inch thick. If they are not, place between plastic wrap and pound with meat mallet.
Mix flour, salt, pepper, and parmesan, if using. Rinse the chicken pieces in water and dredge them in flour mixture until well coated.
Heat 2 tbsp of olive oil and 2 tbsp butter in a large skillet over medium high heat.
Add chicken pieces to the pan and cook until brown on each side, about 5 minutes each.
In the mean time, start to boil pasta water and cook by the package’s directions. **With gluten free pasta, ALWAYS rinse the pasta in strainer with cold water immediately after cooking.**
Also heat smaller skillet over medium heat, spray with cooking spray, and cook zucchini spears and garlic until slightly browned.
Remove chicken from pan and cover with aluminum foil to keep warm while you prepare the sauce. You might have to repeat this step for the chicken that wouldn’t fit in the pan.
After removing the chicken, deglaze the pan with white wine, then add lemon juice and capers.
Use a spatula to scrape up the browned bits. Wait until the sauce has reduced down by half and whisk in 2 tbsp butter.
To serve, plate the pasta with zucchini and chicken, then top with the sauce. Garnish with Parsley.