Tender chicken is pan-fried to golden perfection and drizzled with a fragrant piccata sauce made with garlic, capers, parsley, and a splash of white wine. Served alongside a golden sweet potato and charred green beans topped with crunchy almonds and crumbled feta, this dish is a true crowd-pleaser. Ready in no time, it’s sure to become a regular in your meal rotation.
Quick Chicken Piccata
Quick Chicken Piccata
with roasted sweet potato, green beans & Danish-style feta
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Almonds
- Capers
- Chicken
- Danish-style Feta
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Green Beans
- Lemon
- Lemons
- NOMU Italian Rub
- Sweet Potato Chunks
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Milk (optional)
- Paper Towel
- Butter
SWEET POTS
Coat the sweet potato pieces in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the rinsed green beans and fry until starting to char, 3-4 minutes (shifting occasionally). Remove from the pan, and season.
GOLDEN CHICKY
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SECRET SAUCE
Return the pan to medium heat with 30g of butter. When melted, add the grated garlic, the drained Capers, ½ the chopped parsley, and the NOMU rub. Fry until fragrant, about 1 minute (shifting constantly). Pour in the wine, the juice of 2 lemon wedges, and a splash of water. Simmer until slightly thickened, 1-2 minutes. Season (if necessary) and add a sweetener (to taste).
DINNER IS SERVED!
Plate up the roasted sweet potato and the Chicken. Pour over the piccata sauce. Side with the green beans sprinkled with the chopped Almonds and the crumbled feta. Garnish with the remaining parsley. Serve with any remaining lemon wedges. Buon appetito, Chef!
SWEET POTS
Coat the sweet potato pieces in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the rinsed green beans and fry until starting to char, 3-4 minutes (shifting occasionally). Remove from the pan, and season.
GOLDEN CHICKY
Return the pan to medium a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SECRET SAUCE
Return the pan to medium heat with 60g of butter. When melted, add the grated garlic, the drained Capers, ½ the chopped parsley, and the NOMU rub. Fry until fragrant, about 1 minute (shifting constantly). Pour in the wine, the juice of 4 lemon wedges, and a splash of water. Simmer until slightly thickened, 1-2 minutes. Season (if necessary) and add a sweetener (to taste).
DINNER IS SERVED!
Plate up the roasted sweet potato and the Chicken. Pour over the piccata sauce. Side with the green beans sprinkled with the chopped Almonds and the crumbled feta. Garnish with the remaining parsley. Serve with any remaining lemon wedges. Buon appetito, Chef!
SWEET POTS
Coat the sweet potato pieces in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the rinsed green beans and fry until starting to char, 3-4 minutes (shifting occasionally). Remove from the pan, and season.
GOLDEN CHICKY
Return the pan to medium a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SECRET SAUCE
Return the pan to medium heat with 90g of butter. When melted, add the grated garlic, the drained Capers, ½ the chopped parsley, and the NOMU rub. Fry until fragrant, about 1 minute (shifting constantly). Pour in the wine, the juice of 6 lemon wedges, and a splash of water. Simmer until slightly thickened, 2-3 minutes. Season (if necessary) and add a sweetener (to taste).
DINNER IS SERVED!
Plate up the roasted sweet potato and the Chicken. Pour over the piccata sauce. Side with the green beans sprinkled with the chopped Almonds and the crumbled feta. Garnish with the remaining parsley. Serve with any remaining lemon wedges. Buon appetito, Chef!
SWEET POTS
Coat the sweet potato pieces in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the rinsed green beans and fry until starting to char, 3-4 minutes (shifting occasionally). Remove from the pan, and season.
GOLDEN CHICKY
Return the pan to medium a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SECRET SAUCE
Return the pan to medium heat with 120g of butter. When melted, add the grated garlic, the drained Capers, ½ the chopped parsley, and the NOMU rub. Fry until fragrant, about 1 minute (shifting constantly). Pour in the wine, the juice of 8 lemon wedges, and a splash of water. Simmer until slightly thickened, 2-3 minutes. Season (if necessary) and add a sweetener (to taste).
DINNER IS SERVED!
Plate up the roasted sweet potato and the Chicken. Pour over the piccata sauce. Side with the green beans sprinkled with the chopped Almonds and the crumbled feta. Garnish with the remaining parsley. Serve with any remaining lemon wedges. Buon appetito, Chef!
Frequently Asked Questions
What is the preparation time for Quick Chicken Piccata?
The preparation time for Quick Chicken Piccata with roasted sweet potato, green beans & Danish-style feta is between 20 and 25 minutes.
What is the total time required to make Quick Chicken Piccata with roasted sweet potato, green beans & Danish-style feta?
The total time required to make Quick Chicken Piccata with roasted sweet potato, green beans & Danish-style feta is between 20 and 25 minutes.
How many servings does Quick Chicken Piccata provide?
4 servings
What are the main ingredients in Quick Chicken Piccata?
Almonds, Capers, Chicken, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Beans, Lemon, Lemons, NOMU Italian Rub, Sweet Potato Chunks, White Wine
What is the nutritional information of Quick Chicken Piccata?
Calories: 679, Carbs: 67 grams, Fat: grams, Protein: 52.3 grams, Sugar: 21.7 grams, Salt: 1148 grams
How do I prepare Quick Chicken Piccata?
SECRET SAUCE: Return the pan to medium heat with 60g of butter. When melted, add the grated garlic, the drained capers, ½ the chopped parsley, and the NOMU rub. Fry until fragrant, about 1 minute (shifting constantly). Pour in the wine, the juice of 4 lemon wedges, and a splash of water. Simmer until slightly thickened, 1-2 minutes. Season (if necessary) and add a sweetener (to taste). SWEET POTS: Coat the sweet potato pieces in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the rinsed green beans and fry until starting to char, 3-4 minutes (shifting occasionally). Remove from the pan, and season. GOLDEN CHICKY: Return the pan to medium a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning. DINNER IS SERVED!: Plate up the roasted sweet potato and the chicken. Pour over the piccata sauce. Side with the green beans sprinkled with the chopped almonds and the crumbled feta. Garnish with the remaining parsley. Serve with any remaining lemon wedges. Buon appetito, Chef!
What should be prepared from my kitchen to make Quick Chicken Piccata?
Almonds, Capers, Chicken, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Beans, Lemon, Lemons, NOMU Italian Rub, Sweet Potato Chunks, White Wine
How many calories does Quick Chicken Piccata have?
679 calories
How much fat content does Quick Chicken Piccata have?
grams
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