Difficulty: Easy

Ready in: 25 minutes

Nutritional facts (est. per serving):


17 fat



7dietary fiber

Tools you will need:



Large Skillet

This BOX includes:

Chicken Breast

Risoni Pasta

White Vinegar

Chicken Stock Cube

Lemon Juice




Cooking Instructions:

  1. Rinse the chicken lightly under cold running water. Wash the fresh produce. Juice the lemon and chop the parsley.
  2. In a pot, bring salty water to the boil. Cook risoni for approximately 10 minutes until tender. Drain. Stir in lemon rind. Set aside.
  3. Meanwhile heat a large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add oil to pan; swirl to coat. Add chicken, cook 3 minutes on each side or until done. Remove from pan and keep warm.
  4. In the same pan add white vinegar, cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Add ¼ cup of water, chicken stock cube and lemon juice, bring to a boil. Cook 2 minutes or until reduced. Remove from heat, add butter, stirring until butter melts. Stir in parsley and capers.
  5. Meanwhile, bring a pot of water to the boil. Add the broccoli to the pot and cook for 2-3 minutes or cooked to your liking
  6. Place chicken on the serving place along with risoni and broccoli. Drizzle the sauce over and enjoy!


Chicken Piccata with Broccoli and Risoni

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