# What You'll Need:
→ 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 10.6 oz)
→ Coating & Seasoning
03 - 1/2 cup all-purpose flour
04 - 1 tsp salt
05 - 1/2 tsp freshly ground black pepper
→ Cooking
06 - 2 tbsp 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 tbsp capers, drained and rinsed
11 - 2 tbsp unsalted butter (use dairy-free margarine for dairy-free option)
→ Garnish
12 - 2 tbsp chopped fresh parsley
13 - Lemon slices, for serving (optional)
# How to Make It:
01 - In a shallow bowl, combine all-purpose flour, salt, and black pepper. Dredge chicken pieces in the mixture, shaking off excess flour.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces 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 fresh lemon juice, scraping the pan to loosen browned bits. Bring the mixture to a simmer.
05 - Stir in capers and return the chicken to the skillet. Simmer for 2 to 3 minutes until the sauce thickens slightly.
06 - Stir in butter until melted and the sauce becomes glossy. Remove the skillet from heat.
07 - Divide cooked rice evenly among four bowls. Top with chicken and spoon piccata sauce over. Garnish with chopped parsley and optional lemon slices.
