Zesty Italian Chicken Piccata Bowls
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
A family-friendly take on the classic chicken piccata, served over a bed of lemony quinoa and roasted vegetables for a balanced, globally-inspired meal.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, pounded thin
- 1 cup quinoa, uncooked
- 2 cups broccoli florets, fresh or frozen
- 1 pint cherry tomatoes, halved
- 1 lemon, juiced
- 3 cloves garlic, minced
- 1 1/2 cups chicken broth
- 2 tbsp capers
- 1/4 cup parmesan cheese, grated
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
1. Preheat oven to 400°F. Toss the broccoli and tomatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, until tender.
- 2
2. Meanwhile, cook the quinoa according to package instructions, using the chicken broth instead of water. Fluff with a fork and stir in the lemon juice.
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