Cookwith

Name: Retro Californian Chicken Piccata With Zucchini Orzo and Citrus Salad
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 16 oz boneless skinless chicken breast, sliced into 8 thin cutlets; 1/2 cup all-purpose flour; 1/2 tsp kosher salt; 1/2 tsp black pepper; 2 tbsp olive oil; 2 tbsp unsalted butter; 1/3 cup dry white wine; 1/3 cup low-sodium chicken broth; 2 tbsp fresh lemon juice; 2 tbsp capers, drained and rinsed; 1 cup orzo pasta, dry; 2 medium zucchini, diced small; 1/2 cup cherry tomatoes, halved; 1/4 cup flat-leaf parsley, chopped; 2 navel oranges, peeled and sliced into rounds; 1 pink grapefruit, peeled and sliced; 1 tbsp honey; 1 tbsp extra virgin olive oil (for salad); 1 tbsp fresh mint, torn (for salad); Cooking spray

Retro Californian Chicken Piccata With Zucchini Orzo and Citrus Salad

CrushedLemon1034

This dinner is a soulful tribute to the lush, carefree California of the 1970s—think sun-drenched convertibles, bold colors, and smooth melodies on the radio. Chicken piccata gets a retro refresh with a science-backed brine for maximum juiciness, and pairs beautifully with vibrant zucchini orzo and a dazzling citrus-mint salad. The orzo and veggies nod to Mediterranean influences, while the zippy caper-lemon sauce and bold citrus salad are as bright as a disco ball. It's a flavor-packed, visually stunning meal that brings the groove of the '70s to your dinner table—on-point for a healthy, satisfying 400-calorie feast.

Ingredients

Instructions

Brine the chicken: Dissolve 3 tbsp kosher salt in 4 cups cold water in a large bowl. Add chicken cutlets and let brine for 15 minutes. Rinse and pat dry.
Preheat oven to 425°F. Spray a baking sheet with cooking spray.
Mix flour, salt, and pepper on a plate. Dredge each chicken cutlet in flour mixture, shaking off excess.
Heat 1 tbsp olive oil in a large nonstick skillet over medium-high. Sear chicken (in batches) 2-3 min per side until golden. Transfer to baking sheet. When all are seared, bake 5 min to finish cooking, then tent with foil to rest.
Meanwhile, wipe out skillet. Add 1 tbsp olive oil and butter. Add zucchini and sauté 3-4 min until just tender. Stir in orzo and toss to coat for 1 min. Add 2 cups water and a pinch salt. Bring to simmer, cover, and cook until orzo is just al dente and water is absorbed, 8-9 min. Stir in cherry tomatoes and parsley. Season to taste.
For the piccata sauce: Deglaze skillet with white wine over medium, scraping up brown bits. Add chicken broth, simmer 2 min. Stir in lemon juice and capers, cook 2 min. Off heat, swirl in remaining 1 tbsp butter.
For the salad: Arrange orange and grapefruit slices on platter. Drizzle with honey and 1 tbsp olive oil, scatter mint on top.
To serve: Spoon zucchini orzo onto plates. Top with chicken cutlets, spoon piccata sauce over. Serve citrus salad on the side. Enjoy the groovy vibes!