Italian Herb-Crusted Chicken Piccata with Charred Artichoke & Lemon Orzo
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
Pan-seared chicken breast with a crispy herb crust, finished with a bright lemon-caper sauce, served alongside roasted artichoke hearts and creamy lemon orzo with fresh parsley and toasted pine nuts
Ingredients
- 4 pieces (6 oz each) boneless, skinless chicken breasts, pounded to 1/2 inch thickness
- 1 1/2 cups whole wheat orzo, uncooked
- 2 lbs fresh artichoke hearts, halved, or frozen thawed
- 5 tbsp extra virgin olive oil, divided
- 3/4 cup fresh lemon juice, freshly squeezed
- 1/3 cup capers, rinsed and drained
- 6 cloves garlic cloves, minced
- 1/2 cup fresh Italian parsley, chopped
- 2 tbsp fresh thyme, leaves only
- 1/2 cup panko breadcrumbs, whole grain
- 1/3 cup pine nuts, toasted
- 4 cups low-sodium vegetable broth, for cooking orzo
- to taste tsp sea salt
- to taste tsp black pepper
Instructions
- 1
Cook orzo in vegetable broth according to package directions, drain and set aside
- 2
Preheat oven to 425°F. Toss artichoke hearts with 2 tbsp olive oil, salt, and pepper; spread on baking sheet
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