Baked Lemon Artichoke Chicken Piccata Recipe – Easy, healthy, baked lemon artichoke chicken piccata. A simple, light, and tasty meal. High protein and low carb.
Baked Lemon Artichoke Chicken Piccata Recipe
Baked Lemon Artichoke Chicken Piccata Recipe - Easy, healthy, baked lemon artichoke chicken piccata. A simple, light, and tasty meal. High protein and low carb.
Ingredients
- 1.5 lbs chicken breast or thighs boneless skinless
- 2 Lemons one sliced thin slices & one cut in half for squeezing.
- 4 Cloves garlic minced.
- 2 Tbsp Lemon juice from one lemon.
- 1 Can Artichoke or artichoke heart quarters not marinated, drained
- 2 Tbsp Capers make sure only ingredients are: capers vinegar, sea salt, water.
- 3 Tbsp Butter or Coconut oil.
- ⅔ Cup organic chicken bone broth or broth
- ½ Tsp Sea Salt * optional.
- ½ Tsp Italian seasonings
- ¼ Cup white cooking wine *optional
Instructions
- Preheat oven to 400 F.
- Place butter or coconut oil in large casserole dish, and place in the preheating oven to melt.
- Slice one lemon in thin slices, and mince garlic, then set both aside.
- Take casserole dish out of oven once butter or oil is melted.
- Line bottom of casserole dish with lemon slices.
- Place chicken on top of lemon slices.
- Sprinkle the top of chicken with: minced garlic, drained capers, sea salt, and Italian seasonings.
- Drain artichokes of water in can, and dump all over the top of chicken.
- Pour lemon juice over the artichokes.
- Pour chicken broth over the top of the whole thing. Pour cooking wine over the dish.
- Cover casserole dish with foil and bake for 30 to 35 minutes or until chicken is not pink in center.
- Remove, cool slightly, Remove foil and return to oven for 3 to 5 minutes to lightly brown chicken.
- Serve.
- Great served over cauliflower rice or zucchini noodles.:)
Recipe by: beautyandthefoodie.com