Chicken Piccata with Picholine Olives

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Today, I’m sharing an update to a a recipe that’s been on the blog for quite a while (since 2014!). This updated version still calls for olives, which is not a typical Piccata ingredient, but if you ask me, olives are rarely a bad idea.

When I think of chicken piccata, I don’t think of anything too bold or fancy. It evokes mental images of chain-style Italian restaurants. But that’s not quite right, because fresh home-style chicken piccata is bright. It’s surprising what a single lemon can do, and how briny capers awaken any dish. Bring an old classic back to the table—why not? Classics are classics for a reason, and this one is ready in under 30 minutes.

Chicken Piccata with Picholine Olives

Published April 21, 2020 by Caitlin Sherwood

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Serves: 4   |    Active Time: 25 minutes

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Ingredients:

1 pound chicken cutlets or chicken tenderloins

Salt

Black pepper

1/3 cup all purpose flour

2 tablespoons olive oil

1 clove garlic, minced

1 lemon, plus additional slices for garnish

1/2 cup chicken broth

3 tablespoons capers

1/2 cup pitted picholine olives or castelvetrano olives

1/4 cup minced parsley for garnish

Directions:

1. Sprinkle chicken, on both sides, with salt and pepper.
2. Put flour on a plate. Coat each piece of chicken in the flour, shaking off excess.
3. Heat olive oil in a pan over medium-high heat. When oil is glistening, place chicken in pan. Allow to cook for 3-4 minutes, undisturbed. Chicken should be white around the edges and golden on the cooked side. Add garlic to pan. Flip chicken to second side, and cook for 3 more minutes or until golden.
4. Using a spatula or tongs, transfer chicken to a clean plate. Pour broth into pan, and reduce heat to medium-low. Squeeze lemon juice into pan. Using spatula, scrape the bottom of the pan, scraping up the brown bits for added flavor.
5. Add chicken back to pan, and coat in sauce. Add capers and olives.
6. Serve chicken on plates, and sprinkle with parsley.

Easy, One Pan Paleo Ground Beef Korma

This is an older recipe from Foraged Dish that has been a long-time reader favorite, and a favorite of mine. I’m republishing it with some updates, including a how-to video that really highlights how easy it is to make this dish! 

The Whole Foods Market in Boulder is extra large, partly because of an expansive prepared foods / hot bar / salad bar section. It’s buzzing with people at lunch time, and the parking lot is a mess! That’s where I first discovered ground beef korma — the hot bar, back in 2015. Whole Foods still has ground beef korma on it’s hot bar sometimes. Theirs is studded with peas but otherwise is super simple. That’s the beauty of this dish: simplicity! 

I love curries, which is probably why, over the last three years this recipe has become a regular in our rotation. It’s by no means a traditional dish, but it is a 20-minute wonder, something you can make on the busiest of evenings. I’ve even made it camping, while in Ten Sleep, WY. 

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If the video player does not appear below, you can watch it here.

In India, I was taught the saying: “No hurry, no worry, no chicken curry.” It’s meant as an ironic statement there — because everyone is moving at their own pace — but also, there’s a lot of curry. In this case, the curry comes together fast so you don’t have to hurry or worry! :)

When I followed the Paleo to a T, I served this over cauliflower rice, but these days I serve it with regular rice. Take your pick — both are delicious. I do almost always use 85% beef, as it’s way juicier. If you do use 95% beef, you might add a touch more coconut milk than what the recipe calls for! 

Easy, One Pan Paleo Ground Beef Korma

Published February 12, 2018 by Caitlin Sherwood

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Serves: 4   |    Active Time: 20 minutes

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Ingredients:

1 pound ground beef (85/15 recommended)

1 teaspoon coconut oil

1/2 yellow onion, diced

1 teaspoon minced ginger

2 cloves garlic, minced

1 medium-sized jalapeño or serrano, minced (if you are sensitive to spicy foods, cut out and discard the seeds, then wash your hands and knife thoroughly)

1 sixteen-ounce can of crushed tomatoes

1/2 cup full fat canned coconut milk

1 teaspoon curry powder

1/2 teaspoon turmeric

1/8 teaspoon cayenne (optional--adds spice)

Dash of salt & pepper

To serve: rice or cauliflower rice

Garnish: Minced cilantro

Directions:

1. Heat coconut oil in a 10 or 12 inch skillet over medium heat until oil glistens.
2. Add onion, garlic, ginger and jalapeño to skillet and reduce heat to medium-low. Sauté until onions are translucent.
3. Add beef, and use a wooden spatula to break meat up into grounds. Cook until browned.
4. Add tomatoes, coconut milk, curry powder, turmeric, cayenne, and a dash each of salt & pepper. Stir, and bring to a simmer for 5 minutes.
5. Serve hot over rice or cauliflower rice, and garnish with cilantro.

5-Ingredient Chicken Salad

A LOT of time in my day is dedicated to food: I carve out time in the morning to make breakfast and we almost always make dinner after going to the gym in the evening... not to mention all of the moments in between! Made in Nature asked me to write a post on their blog showing everyone what a day in the life of me is like, and this is one thing I realized. Food = life. Read all about it on their site later today, here! 

A lot of the recipes on Foraged Dish have quite the ingredient list, which isn't always approachable for lunch on a weekday, so this recipe is an example of a lunch that is quick and easy to make any old day of the week, or even the night before! I'm a big fan of leftovers for lunch, but sometimes I just don't have any, so this simple salad is one way to a glorious desk lunch. 

So this chicken salad: YES, it has only 5-ingredients (ok, it's six if you count salt & pepper, but do those even count?):

• Chicken (duh!)
• Pecans for a nutty crunch
• Raisins add a touch of sweetness and a bit of chew--I used the Made in Nature Raisins, which have no added sugar (or anything, they are just raisins!) 
• Celery keeps everything bright and fresh
• Yogurt brings it all together. You can use mayo in place of the yogurt if you prefer, too.

This is about convenience, so use what you have. If you have mustard in the house, add a tablespoon! It adds just a bit more flavor and sauciness which I do not oppose. But for the sake of keeping this recipe easy and short, don't worry about mustard if you can't find it or you feel too lazy.

Because I am always (always) sneaking veggies onto my plate, I serve it all over a bed of greens. In this case, it's baby spinach but you could use arugula, lettuce, or a blend. You pick! 

This recipe is below, but I'm also sharing a Mango Coconut Chia Parfait that is seriously amazing over on the Made in Nature blog later today, that you should probably go check out, too. 

Made in Nature provided me with product and compensation to make a recipe with their product, but this is a recipe I make all the time already. Opinions are all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! Made in Nature helps me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use. This post may contain affiliate links.

5-Ingredient Chicken Salad

Published May 16, 2017 by Caitlin Sherwood

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5-Ingredients and so easy you can make it in the morning before work, or in a big batch the night before.

Serves: 3   |    Total Time: 10 minutes

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Ingredients:

• 2 cups cubed chicken breast (cooked)
• 1/2 cup chopped celery (bite sized pieces)
• 1/4 cup plain whole-milk yogurt or mayo 
• 1/4 cup raisins with no added sugar
• 1/4 cup toasted pecan pieces 
• Salt & Pepper

Directions:

1. Combine all ingredients in a bowl and mix until even is well distributed. Chill in fridge and serve over a bed of greens.