Baked Lemon Artichoke Chicken Piccata

  • Serving Size4

    Ingredients

    • 1 lb chicken breast or thighs, boneless skinless
    • 2 lemons, one sliced thin slices & one cut in half for squeezing
    • 1 can artichoke or artichoke heart quarters (not marinated), drained
    • 2 T capers (make sure only ingredients are: capers vinegar, sea salt, water).
    • 1 lb of cauliflower rice
    • 4 to 5 garlic cloves, peeled and minced
    • 2 T Lemon juice from one lemon.
    • 3 T approved oil
    • 2/3 c organic chicken broth
    • 1/2 tsp sea salt
    • 1/2 tsp Italian seasonings

    Directions

    1

    Preheat oven to 400 F. Place approved oil in large casserole dish.

    2

    Slice one lemon in thin slices, and mince garlic, then set both aside. Line bottom of casserole dish with lemon slices. Place chicken on top of lemon slices.

    3

    Sprinkle the top of chicken with: minced garlic, drained capers, sea salt, and Italian seasonings.
    Drain artichokes of water in can, and dump all over the top of chicken.

    4

    Pour lemon juice over the artichokes. Pour chicken broth over the top of the whole thing. 

    5

    Cover casserole dish with foil and bake for 30 to 35 minutes or until chicken is not pink in center. Remove, cool slightly, Remove foil and return to oven for 3 to 5 minutes to lightly brown chicken. Serve over 1 cup of cauliflower rice.

    Recipe adapted from: beautyandthefoodie.com  

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