Chicken Piccata, Pesto Rice, + Broccoli

IMG_7911.JPG

Ingredients (serves 4):

  • 4 thin chicken cutlets

  • 4 TBSP of @fourthandheart California garlic ghee (can replace with 4 TBSP of butter)

  • 1 cup @bobsredmill all purpose gluten free flour (can use regular flour)

  • 1 TSP of paprika

  • 1 TSP black pepper

  • 1 TSP garlic powder

  • 1 cup water (can replace with chicken broth)

  • 1 chicken bullion cube (optional if you use the chicken broth)

  • 1 egg

  • 4 TBSP lemon juice, divided use

  • 1 bag of frozen jasmine rice from Trader Joe’s (~2 cups cooked rice)

  • 1 bag of steam-able broccoli (4 cups cooked broccoli)

Directions:

For the chicken:

  1. Mix one egg and 1 TBSP of lemon juice in a bowl. In a separate bowl mix flour, paprika, pepper, + garlic powder. Dip chicken in egg mixture and flour mixture. Coat evenly and set aside.

  2. In a deep skillet heat 4 TBSP of @fourthandheart garlic ghee on a medium/high heat. Add the 4 coated chicken cutlets and cook until golden brown, flipping once, + cooked through. Approx. 10 minutes.

  3. Remove chicken from skillet and set aside.

  4. Add 1 cup of water, 3 TBSP of lemon juice + 1 chicken bullion cube to skillet you cooked the chicken in.

  5. Bring to a boil for 2 minutes so flavors fuse together.

  6. Add chicken back to skillet and turn to a medium/low heat. Let simmer for 10-15 minutes.

For the rice:

  1. I used 1 bag of microwaveable jasmine rice from @traderjoes cooked for 3 minutes

  2. Mix in 2 TBSP of pesto to cooked rice while hot.

For the broccoli:

  1. I used a steam-able bag (again from @traderjoes )

  2. Once cooked I added one TBSP of red chili oil and some fresh lemon juice.


    Portion out and MANGIA!!