Sheet Pan Lemon Chicken Piccata
Print recipe| Serving Size 1 serving (makes 4) | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 268 kcal | ||
| Protein | 26g | ||
| Total Carbohydrate | 10g | ||
| Total Fat | 15g | ||
| Fibre | 3g | ||
Ingredients
- 4 chicken breasts
- 12oz frozen artichoke hearts (thawed and drained)
- 1 bunch asparagus
- 2 Large lemon (zest and juice reserved)
- 1 tablespoon olive oil
- 3 tablespoons butter or ghee (melted)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves garlic (finely chopped)
- 3 tablespoons capers
Directions
| Step 1 | |
| Preheat oven to 400 degrees. | |
| Step 2 | |
| Add lemon juice, lemon zest, melted butter, oil, salt, and pepper to a small bowl. Mix well until smooth. | |
| Step 3 | |
| Place chicken and vegetables on sheet pan and spread evenly. Pour on lemon mixture and coat with hands. | |
| Step 4 | |
| Roast in the oven for 20 minutes until chicken is almost completely cooked through. | |