# Components:
→ Protein
01 - 2 large boneless, skinless chicken breasts, cut into 1-inch pieces (about 1.1 lbs)
→ Rice
02 - 2 cups cooked white or brown rice (about 10.5 oz)
→ Coating & Seasoning
03 - ½ cup all-purpose flour
04 - 1 teaspoon salt
05 - ½ teaspoon freshly ground black pepper
→ Cooking
06 - 2 tablespoons olive oil
→ Sauce
07 - 2 cloves garlic, finely minced
08 - ½ cup low-sodium chicken broth
09 - ¼ cup fresh lemon juice (from about 2 lemons)
10 - 2 tablespoons capers, drained and rinsed
11 - 2 tablespoons unsalted butter (or dairy-free margarine for dairy-free option)
→ Garnish
12 - 2 tablespoons chopped fresh parsley
13 - Lemon slices, for serving (optional)
# Directions:
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 brown 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 the pan to release browned bits. Bring mixture to a simmer.
05 - Stir in capers, return chicken to the skillet, and simmer for 2 to 3 minutes until the sauce thickens slightly.
06 - Stir in butter until melted and sauce is glossy. Remove skillet from heat.
07 - Divide cooked rice among four bowls. Top with chicken and spoon over the piccata sauce. Garnish with parsley and lemon slices if desired.
