Broccoli Piccata

Say hello to your new favorite side dish: Broccoli Piccata. This veggie-packed recipe is a twist on the classic Italian dish, usually starring chicken. Cooked to tender-crisp perfection and coated in a zingy caper sauce, broccoli also brings fiber and anti-inflammatory benefits to the plate. Whether you pair it alongside roast chicken or fish, your taste buds will be cheering for this zesty side. Read on to discover how to make this dish perfectly every time and add it to your dinner lineup tonight!

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Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• This dish is best when the broccoli is tender-crisp. Make sure the broccoli florets are all about the same size so they cook evenly. 
• To keep the broccoli fresh and bright, cook it in just a small amount of water and be sure to add the lemon juice at the end, as the acid from lemon can quickly turn the broccoli brown.
• To speed up prep, buy broccoli florets in a bag rather than a whole head. If the florets are uneven in size or too large, break them up with your hands or a knife. 

Nutrition Notes 

• Broccoli’s reputation as a nutrition powerhouse is well deserved! This cruciferous vegetable boasts a wealth of nutrients, especially folate and vitamins C and K. But its real superpower might be its sulforaphane, an inflammation-fighting compound that may protect against cancer and fortify your immune system.