Chicken Piccata with Cauliflower Rice & Brussels Sprouts

October 26, 2021 A Yummy Twist

Ingredients:

Instructions:

Chicken:

Cut up each chicken breast in 4 pieces and tenderize it
Put flour in a plate and dip each side of the chicken in the flour, make sure it’s covered
Melt ½ of a butter cube and ¼ of cup grapeseed oil and once in a frying pan and once it’s hot place the chicken pieces in it. Grind black pepper and himalayan salt on chicken. Once it’s browned, turn it around and repeat. Remove the chicken after both sides are nice and slightly brown.
Once you remove the chicken add in the other half of the butter and melt it in the frying pan.
Add 2 minced garlic cloves
Add 2 tbsp of capers
Add 1 full lemon squeezed juice
Mix 1 teaspoon of cornstarch with water and add it to the mix

The capers are very salty so you will not need to add salt.

You will serve this sauce over the chicken with freshly cut lemon circles and parsley.

Cauliflower Rice:

In a pot add in two tablespoons of chimichurri and heat it up
Add in the 1 bg of cauliflower rice and stir it
Add in ¼ cup of water
Cook it to your liking ( I don’t make it too soft as I want it to have the texture of rice) Make sure you turn it off when you like the texture and remove the lid that it does not steam it further

Brussels sprouts

Cut up 1 head of onion into long pieces
Cut up the brussel sprouts the long way too into slim pieces
Warm up a frying pan (on top of the stove) or a skillet in the oven (preferred)
Once the skillet is hot add in 3 tablespoon of Chimichurri
Heat it for a few minutes then add in your onions and the brussels sprouts
Stir this and cook it for a few minutes
Add in ¼ cup of white wine and 1 teaspoon of bouillon (your choice, I prefer beef and I use better than bouillon brand) you can substitute with salt & black pepper
Cook this for about 10-15 minutes. Stir about every 5 minutes.