Chicken Piccata with Broccoli and Spinach

Preparation: 23 min

Place a lid over the chicken and cook both sides until it’s cooked through - about 4 minutes per side. Once done, transfer the chicken to a clean surface to cool.

Return the two pieces of chicken and the veggies to the skillet. Get the ingredients coated in the sauce and replace the lid. Let the ingredients heat through on low heat.

Keep the skillet on the heat. Toss the spinach and broccoli into the pan and coat it in the juices the collected. Cook for 4-5 minutes or until the broccoli becomes a little tender and gets a golden edge to it.

Prepare 2 chicken breasts by butterflying them and pounding them flat. Sprinkle HALF the salt, pepper, and garlic powder over the exposed sides of the chicken.

Heat the olive oil in a medium sized skillet on medium-high. Place the chicken breast seasoned side down in the pan. Sprinkle the remaining seasoning over the bare side of the chicken.

Enjoy hot! Make sure to pour any leftover sauce in the skillet over your chicken and veggies.

Transfer the cooked veggies to a bowl or plate. Return the skillet to the stove once more over very low heat. Melt in the butter. Place in 3 slices of lemon and the capers. Put a lid on the skillet and cook for about 3 minutes so a sauce developes. There should be little to no simmering.

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