Garlic Lemon Chicken Piccata Bowls
Prep 20 min · Cook 30 min · Serves 4 · medium
Free on iPhone
Tender chicken breasts in a bright, tangy piccata sauce served over a bed of fluffy quinoa and roasted broccoli. A quick and easy weeknight dinner the whole family will love!
Ingredients
- 1 1/2 lbs chicken breasts, boneless, skinless
- 1 cup quinoa, dry
- 4 cups broccoli florets, fresh or frozen
- 1/4 cup lemon juice, freshly squeezed
- 1/2 cup chicken broth, low-sodium
- 2 tbsp capers, drained
- 3 cloves garlic, minced
- 2 tbsp butter, unsalted
- 1/4 cup parsley, fresh, chopped
- 2 tbsp olive oil, for roasting broccoli
- 1 tsp salt and pepper, each, to taste
Instructions
- 1
Preheat oven to 400°F. Toss broccoli florets with 2 tbsp olive oil and season with salt and pepper. Roast for 20-25 minutes, until tender and lightly browned.
- 2
While broccoli is roasting, cook quinoa according to package instructions.
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