One Pan Chicken Piccata with Asparagus

Learn how to make this simply and delicious one pan meal. It’s super low in carbs and packed with protein and savory lemony fresh flavor!

Recipe: One Pan Chicken Piccata with Asparagus

Ingredients

• 1 lb. chicken cutlets
• Sea salt and pepper to taste
• ¼ cup arrowroot starch
• 3 Tbsp. avocado oil
• 3 garlic cloves minced
• 1 bunch asparagus trimmed
• 1 cup low sodium chicken bone broth
• 1 large lemon (half lemon sliced)
• 2 Tbsp. capers
• 1 Tbsp. chopped fresh parsley

Instructions

Pat the chicken cutlets dry and season one side with salt and pepper to taste. Place the arrowroot starch in the shallow bowl and dredge the chicken in it on both sides. Heat the avocado oil in a large deep pan over medium heat. Add the chicken and cook it for 4 to 5 minutes on each side until the chicken is lightly browned and the internal temperature reaches 165° f on a meat thermometer, and then remove the chicken. Reduce the heat to low and add the garlic. Cook the garlic for 2 to 3 minutes until fragrant. Add the asparagus to the pan and sauté for 1 minute and then pour in the bone broth and bring it to a low simmer. Simmer for about 5 minutes or until the asparagus is tender. Add the juice of half of a lemon and half of your fresh parsley, and then return the chicken to the pan. Simmer for one more minute to heat the chicken and serve. Garnish with the rest of the fresh parsley and enjoy.