Chicken Piccata & Roasted Veggies

Chicken Piccata & Roasted Veggies

with Buttery Sauce

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It may sound fancy, but that’s just because we’ve taken inspiration from Italy. This kid-approved combo of flavoursome chicken steaks, roasted veggies and a smooth buttery sauce ticks all the boxes for a tasty and fast dinner, no matter what language you’re speaking!

Tags:Low Calorie
Preparation Time50 minutes
Cooking difficultyLevel 1

serving 4 people


serving 4 people

4 unit


2 unit


2 unit


1 bunch


1 unit


1 clove


1 bag


1 packet

chicken breast

3 sachet

sweet mustard spice mix

(May be presentGluten, Sulphites)

½ cube

chicken stock

Not included in your delivery

olive oil

1 tbs

plain flour


1 tsp


½ cup


30 g


Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2250 kJ
Fat20.8 g
of which saturates7.7 g
Carbohydrate38 g
of which sugars9.3 g
Protein45.8 g
Sodium1020 mg
The average adult daily energy intake is 8700 kJ
Baking Paper
Baking Tray
Chopping board
Large Bowl
Large Non-Stick Pan

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Cut the carrot (unpeeled) into 1cm half-moons. Cut the zucchini into 2cm chunks. Pick the thyme leaves. Spread the potato, carrot, zucchini and thyme over two oven trays lined with baking paper and drizzle with olive oil. Season generously with salt and pepper, toss to coat and roast for 25-30 minutes, or until tender. TIP: Cut the veggies to the correct size so they cook in the allocated time!


While the veggies are roasting, finely chop the eschalot. Finely chop the garlic (or use a garlic press). Finely chop the parsley.


Place your hand flat on top of a chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken. In a large bowl, combine the plain flour, sweet mustard spice blend, the salt and a pinch of pepper. One at a time, coat each chicken steak in the flour mixture, making sure each one gets a good coating on both sides.


In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken and cook for 3-5 minutes each side, or until cooked through. Transfer a plate to rest. TIP: If your pan is getting crowded, cook in batches for the best results!


While the chicken is resting, return the pan to a medium heat with a drizzle of olive oil. Add the eschalot, garlic and 1/2 the parsley and cook for 1-2 minutes, or until softened and fragrant. Crumble in 1/2 a chicken stock cube and add the water. Bring to the boil then add the butter. Mix with a whisk or fork for 1-2 minutes or until combined and slightly thickened. Remove from the heat. TIP: Add any resting juices to the sauce for extra flavour!


Thinly slice the chicken. Divide the chicken and roast veggies between plates. Spoon over the buttery sauce. Garnish the adult portions with the remaining parsley.

TIP: For kids, follow our serving suggestions on the main photo.