chicken in kumquat piccata / crispy broccolini & peppers / spinach & brie salad

chicken in kumquat piccata / crispy broccolini & peppers / spinach & brie salad

Contents of your meal kit:

chicken breast
bell pepper
broccolini
kumquat piccata sauce starter
dijon vinaigrette base
baby spinach
brie

Equipment needed: baking sheet, medium or large nonstick skillet, salad bowl

Finishing steps:

  1. Preheat oven to 425. Wash broccolini and trim ends as needed. Slice bell pepper into 1/4-inch pieces. On a foil-lined baking sheet, toss broccolini and peppers with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5 minutes.
  2. After you put vegetables in the oven, heat a small amount of oil in the skillet over medium heat. Season both sides of chicken with salt & pepper. When oil is hot, cook chicken about 5 minutes per side, or until cooked through. Transfer chicken to a cutting board. Pour kumquat piccata sauce starter into the hot skillet along with an equal amount of water. Bring to a boil, and simmer sauce until reduced and syrupy. Remove from heat.
  3. Meanwhile, pour vinaigrette base into the bottom of your salad bowl and add an equal amount olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the spinach. Toss gently and season with salt & pepper to taste. Tear brie into bite size pieces and sprinkle over the top.
  4. Slice chicken and divide between plates. Drizzle kumquat piccata sauce over the top and serve roasted vegetables and salad on the side. Enjoy.