By Tails
Slice the chicken breast horizontally to create two thinner pieces. Season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes on each side, or until golden and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Add the juice of half a lemon and 1 tablespoon of capers. Stir well, scraping any browned bits from the bottom of the skillet.
Return the chicken to the skillet, spoon some of the lemon caper sauce over it, and let it simmer for another 2 minutes to absorb the flavors. Sprinkle chopped parsley on top and remove from heat.
In a bowl, toss mixed salad greens with 1 teaspoon of olive oil, juice from the remaining half of the lemon, and a pinch of salt and pepper.
Serve the chicken piccata over a bed of cooked whole-grain spaghetti with the lemon caper sauce drizzled over. Accompany with the side salad. Sprinkle extra parsley on top if desired.
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This Main Course Pasta Salad recipe is ready in 35 minutes and features boneless skinless chicken breast, cooked whole-grain spaghetti, olive oil and other delicious ingredients. Contains 520 calories total.
Slice the chicken breast horizontally to create two thinner pieces. Season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes on each side, or until golden and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Add the juice of half a lemon and 1 tablespoon of capers. Stir well, scraping any browned bits from the bottom of the skillet.
Return the chicken to the skillet, spoon some of the lemon caper sauce over it, and let it simmer for another 2 minutes to absorb the flavors. Sprinkle chopped parsley on top and remove from heat.
In a bowl, toss mixed salad greens with 1 teaspoon of olive oil, juice from the remaining half of the lemon, and a pinch of salt and pepper.
Serve the chicken piccata over a bed of cooked whole-grain spaghetti with the lemon caper sauce drizzled over. Accompany with the side salad. Sprinkle extra parsley on top if desired.
Calories per Serving: 520
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