# Components:
→ Protein
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into 1-inch pieces
→ Rice
02 - 2 cups cooked white or brown rice (about 10.5 oz)
→ Coating & Seasoning
03 - 1/2 cup all-purpose flour
04 - 1 teaspoon salt
05 - 1/2 teaspoon freshly ground black pepper
→ Cooking
06 - 2 tablespoons olive oil
→ Sauce
07 - 2 cloves garlic, finely minced
08 - 1/2 cup low-sodium chicken broth
09 - 1/4 cup fresh lemon juice (from about 2 lemons)
10 - 2 tablespoons capers, drained and rinsed
11 - 2 tablespoons unsalted butter (substitute plant-based margarine for dairy-free option)
→ Garnish
12 - 2 tablespoons chopped fresh parsley
13 - Lemon slices, for serving (optional)
# Directions:
01 - Combine flour, salt, and black pepper in a shallow bowl. Dredge chicken pieces in the flour mixture, shaking off any excess.
02 - Heat olive oil over medium-high heat in a large skillet. Add chicken pieces and cook for 5 to 6 minutes, stirring occasionally, until golden and cooked through. Transfer chicken to a plate.
03 - In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
04 - Pour in chicken broth and lemon juice, scraping up any browned bits from the pan. Bring to a gentle simmer.
05 - Add capers and return the chicken to the skillet. Simmer for 2 to 3 minutes until the sauce slightly thickens.
06 - Stir in butter until melted and the sauce becomes glossy. Remove from heat.
07 - Divide cooked rice among four bowls. Top with chicken and spoon the piccata sauce over. Garnish with chopped parsley and lemon slices as desired.
