Italian Herb-Crusted Chicken Piccata with Charred Artichoke & Lemon Orzo
Prep 20 min · Cook 25 min · Serves 4 · medium
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
- 1.5 cups Whole wheat orzo, uncooked
- 2 lbs Fresh artichoke hearts, halved, or frozen thawed
- 5 tbsp Extra virgin olive oil, divided
- 0.75 cup Fresh lemon juice, freshly squeezed
- 0.33 cup Capers, rinsed and drained
- 6 cloves Garlic cloves, minced
- 0.5 cup Fresh Italian parsley, chopped
- 2 tbsp Fresh thyme, leaves only
- 0.5 cup Panko breadcrumbs, whole grain
- 0.33 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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