Lemon Caper Chicken

Sorry, I could easily be a vegetarian so I sometimes forget to add meat. I make sure I get my miminum daily Protein in my Protein shakes, so the rest is bonus for me.

Here’s a similar tasting recipe to the Cauliflower Picatta that includes protein:

1 lg chicken breast, diced

5 mushrooms, diced

3 mini bell peppers, diced

5 artichoke hearts, diced

1 large handful of fresh spinach

1 heaping TBS capers

1 heaping TBS Dijon mustard

1 lemon

1/3 cup chicken stock

1 tsp cornstarch

½ cup Italian cheese mix (optional)

Saute the chicken, mushrooms and peppers until slightly browned (I just use an Olive Oil mister to oil the pan). Add the artichoke hearts, spinach and capers on top and cover with a lid to steam for a few minutes.

Completely zest the lemon, then juice the lemon (don’t juice first, it makes it impossible to zest afterwards). Add zest and juice to a small mixing bowl, add cornstarch and chicken stock, mix well. Pour mixture over chicken and veggies, stir around to mix the ingredients thoroughly. Let simmer until sauce thickens. Top with the Italian cheese. Enjoy!

Note: you can add pepper, garlic, or onion if you want, but don’t add salt. You get enough saltiness from the capers and Dijon.