Chicken Piccata with Orzo & Broccoli
Tender chicken in a bright lemon-caper sauce with whole-wheat orzo and roasted broccoli.
Diet swaps
- Gluten-free: Use gluten-free pasta. Use a gluten-free flour blend (or cornstarch to thicken).
- Dairy-free: Use olive oil or dairy-free butter instead of butter.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 5 oz Chicken breast, pounded thin
- 1 tbsp Whole-wheat flour
- 3 tsp Extra-virgin olive oil (divided)
- 1 tsp Butter
- 1/2 Lemon
- 1 tbsp Capers
- 1/4 cup Low-sodium chicken broth
- 1 1/2 cups Broccoli florets
- 1/2 cup cooked Whole-wheat orzo
Directions
- Roast broccoli with 1 tsp oil at 425°F for 15–18 minutes.
- Dust chicken with flour; cook in 2 tsp oil 3–4 minutes per side. Remove.
- Add broth, lemon juice and capers; simmer 2 minutes, then swirl in butter.
- Return chicken to the sauce. Serve with orzo and broccoli.
Calorie breakdown
Chicken 230 · flour 30 · oil 120 · butter 35 · sauce 15 · broccoli 45 · orzo 100
Helpful for this recipe
Meat malletShop on Amazon →Nonstick skilletShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →