This one tastes fresh and light, and it's definitely something that eats well as a cold leftover the next day too.
INGREDIENTS:
2 (5 oz) chicken cutlets
0.5 capers
0.25 oz garlic, minced
0.25 cup vegetable broth
1 tbsp lemon juice
0.25 oz parsley
3 oz green kale
0.5 oz sun-dried tomatoes
1 oz parmesan cheese
3.5 tbsp creamy lemon-dijon sauce
DIRECTIONS:
1. Remove and discard any thick stems from green kale. Roughly chop leaves into bite-size pieces.
2. Place sun-dried tomatoes in a small bowl; cover with 0.25 cup water. Let soak for 5 minutes or until softened. Roughly chop tomatoes, then discard soaking liquid.
3. Roughly chop capers.
4. De-stem parsley. Roughly chop leaves.
5. Place kale in a medium bowl. Drizzle with 1 tbsp of creamy lemon-dijon sauce. Lightly season with salt. Massage leaves until softened.
6. Add tomatoes and Parmesan cheese to bowl. Drizzle with remaining sauce to taste. Toss to combine.
7. Pat chicken cutlets dry with paper towels. Season both sides with salt and pepper.
8. Heat 1.5 tbsp of cooking oil into a large saute pan over medium heat. Add chicken to hot pain. Cook 4-6 minutes on each side, or until chicken is fully cooked. Transfer to a cutting board.
9 Heat 1-2 tbsp olive oil in the pain used for chicken over medium-low heat. Add capers and garlic to the hot pain. Cook for 1 minute or until garlic is fragrant, stirring frequently.
10. Add vegetable broth and lemon juice. Stir, cooking 3-4 minutes or until slightly reduced.
11. Remove from heat. Add parsley and 2 tbsp fo butter. Whisk butter until melted. Salt and pepper to taste. Keep in mind the capers are salty.
12. Cut chicken into 5-7 slices each.
13. Divide chicken cutlets between plates. Spoon piccata sauce over top. Serve kale salad next to chicken.
This recipe serves 2.
MACRO INFO:
480 Calories, 31g Fat, 9g Net Carbs, 41g Protein
Recipe for creamy lemon-dijon sauce is at: https://cassketo.wixsite.com/home/post/creamy-lemon-dijon-sauce
Comments