# What you'll need:
→ Protein
01 - 2 large boneless, skinless chicken breasts, cut into 1-inch pieces
→ Rice
02 - 2 cups cooked white or brown rice
→ 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 approximately 2 lemons)
10 - 2 tablespoons capers, drained and rinsed
11 - 2 tablespoons unsalted butter (substitute with dairy-free margarine for dairy-free option)
→ Garnish
12 - 2 tablespoons chopped fresh parsley
13 - Lemon slices, for serving (optional)
# How to make it:
01 - In a shallow bowl, combine flour, salt, and black pepper. Dredge chicken pieces in the mixture, shaking off any excess.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken 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 fresh lemon juice, scraping browned bits from the pan. Bring to a simmer.
05 - Stir in capers and return chicken to the skillet. Simmer gently for 2 to 3 minutes until the sauce slightly thickens.
06 - Stir in butter until melted and the sauce becomes glossy. Remove skillet from heat.
07 - Divide cooked rice evenly into four serving bowls. Top with chicken and spoon the piccata sauce over. Garnish with chopped parsley and optional lemon slices.
