Nick’s Pick | Keto: Chicken Piccata
with Sautéed String Beans & Butternut Squash
Cooking time
20 minutes
Servings
2/4
Calories
430 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Take your pick of piccata, whether you’re following keto dietary guidelines or just watching your carb intake. This classic Italian sauce is made with a heavenly mix of lemon juice, briny capers and velvety smooth butter, so that it hits all those little taste receptors in your mouth. Spoon it over seared-to-golden chicken breasts, accompanied by a grain-free side of crisp string beans and cubed butternut squash sautéed with fragrant garlic.
We will send you:
- 2 Chicken breasts
- 15ml Minced garlic
- 200g String beans
- 200g Diced butternut squash
- 1 Bunch of parsley
- 1 Lemon
- 10g Capers
- 30ml Vegetable demi-glace
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard
You will need:
2 Large pans
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
19 g
Saturated Fat
9 g
Sodium
730 mg
Total Carb
24 g
Sugars
10 g
Protein
43 g
Fibre
5 g
Preparation
Cook the chicken
Pat the chicken dry with paper towel; season with ⅔ of the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and keep warm, leaving any browned bits in the pan. Reserve the pan.
Mise en place
Meanwhile, remove the stem ends of the string beans; cut into thirds. Halve the lemon; juice ½ and quarter the remaining ½. Roughly chop the parsley leaves and stems.
Sauté the vegetables
In a second large pan, heat a drizzle of oil on medium-high. Add the squash and sauté, 3 to 4 min., until beginning to soften. Add the string beans and sauté, 2 to 3 min., until beginning to soften. Add the garlic, 2 tbsp water (double for 4 portions), the remaining spices and S&P. Sauté, 2 to 3 min., until the string beans are crisp-tender.
Make the sauce
Heat the reserved pan on medium. Add the lemon juice, demi-glace, ⅓ cup water (double for 4 portions) and the capers. Cook, scraping up any browned bits, 2 to 3 min., until slightly thickened. Off the heat, add 2 tbsp butter and all but 1 tsp of the parsley (double both for 4 portions); stir well.
Plate your dish
Divide the chicken (slice beforehand if desired) and vegetables between your plates. Spoon the sauce over the chicken. Garnish with the remaining parsley and the lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
