Chicken in lemon-capers sauce

A spin on chicken piccata without the flour and pan frying. Instead, the chicken is marinated in olive oil with parsley, basil and oregano, and then grilled. It’s drizzled with a tangy, lemony caper butter sauce, with a touch of cream. Served over tarragon cauliflower mash with a simple side of broccoli.

Broccoli and cauliflower puree with cooked chicken fillet and lemon-caper sauce

This meal contains 160 grams of vegetables.

Ingredients: 29% chicken fillet [87% chicken meat, water, salt], 24% broccoli, 16% cauliflower, cream (MILK), olive pomace oil, butter (MILK), parmesan-chives butter [butter (MILK), Parmesan cheese (MILK), chives, parsley], cream cheese [BUTTERMILK, cream (MILK), salt], white onion, water , garlic, onion, 1% capers, red wine vinegar, MILK POWDER, parsley, corn starch, basil, garlic granules, <1% lemon juice concentrate, onion powder, black pepper, roasted onion powder, sea salt, oregano, chilies, chives, <1 % tarragon, lactic acid bacteria