Vibrant Lemon Chicken Piccata Bowls
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
Tender chicken breasts in a bright, tangy lemon-caper sauce, served over a bed of fluffy quinoa and roasted veggies. A kid-friendly take on classic chicken piccata that the whole family will love!
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, pounded thin
- 1 cup quinoa, dry
- 2 cups broccoli florets, fresh or frozen
- 1/4 cup lemon juice, fresh-squeezed
- 1/2 cup chicken broth, low-sodium
- 2 tbsp capers, drained
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup parsley, fresh, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
1. Cook the quinoa according to package instructions. Fluff with a fork and set aside.
- 2
2. Preheat oven to 400°F. Toss the broccoli florets with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-18 minutes, until tender and slightly crispy.
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