Hello Healthy Meal Preppers!

Looking for a delicious yet healthy dinner option? Let me introduce you to Skinny Chicken Piccata! This lightened-up version of the classic Italian dish is packed with flavor but won't weigh you down. With just 15 minutes of prep and 20 minutes of cooking, you'll have a delightful meal on the table in no time.

Imagine tender, juicy chicken breasts, lightly breaded and pan-cooked to perfection, then drizzled with a zesty lemon-caper sauce that’s both tangy and savory. Each bite is a harmonious blend of brightness and richness, making it an ideal choice for a weeknight dinner or a special occasion.

Whether you're watching your calories or just looking for a fresh, satisfying meal, this Skinny Chicken Piccata is sure to please. Get ready to enjoy a guilt-free gourmet experience!

Skinny Chicken Piccata Recipe:

Per serving: 253 Calories • 7.7g Carbs (1.6g Fiber) • 10.9g Fat • 28.8g Protein

15 minutes to prep, 20 minutes to cook

Ingredients

Scaled to 4 serving

• 1 lb Chicken breast (454 g)

• 1 tbsp Lemon juice (15 g)

• 1 dash Salt (0.4 g)

• 1 dash Pepper (0.1 g)

• 1/4 tsp Garlic powder (0.8 g)

• 3 tbsp Bread crumbs (20 g)

• 1 extra large Egg (56 g)

• 1 0.33-second spray Avocado Oil Spray (0.2 g)

• 1 tbsp Olive oil (14 g)

• 1 tbsp Butter (14 g)

• 1/2 cup Chicken broth (120 g)

• 2 fl oz White wine (59 g)

• 1 fruit without seeds Lemons (108 g)
  (Juice of)

• 1 tbsp, drained Capers (9 g)

Directions

Directions are based on the original recipe of 4 servings

1. Cut chicken into 4 cutlets. Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to ¼-inch thick. Add chicken to a plate and drizzle 1 tablespoon lemon juice over the chicken breasts. Sprinkle both sides with a little salt, pepper, and garlic powder.

2. Place the bread crumbs on a plate. In a shallow bowl, add the egg and beat well. Dip each chicken breast first in the egg, then the bread crumbs.

3. In a large nonstick pan, spray a generous amount of olive oil spray. Add olive oil, to heat. Add the breaded chicken breasts. Cover pan and cook chicken for 3 minutes. Using a spatula, carefully turn over chicken, cover and cook for about 2 minutes more until chicken is cooked through. Remove from pan and set aside while you make the sauce.

4. To make the sauce: In a small saucepan, melt butter. Add chicken broth, wine, and lemon juice and a little salt and pepper. Boil over medium-high heat until reduced in half, about 2 minutes. Stir in capers.

5. To serve: add 1 chicken breast to each plate. Divide sauce and spoon over each chicken breast. Enjoy!