Name: Sheet Pan Chicken Piccata Recipe with Spaghetti Squash and Beans
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts; 3 1/2 Tbsp. tapioca flour (use the code STEWARDSHIP for 10% off at that site!) or white rice flour, divded; 2 cups chicken broth; 2 Tbsp. butter; 1 small jar capers; 2 Tbsp. lemon juice; 1 large or 2 small spaghetti squash. sliced in rounds, seeds removed; 5 cups green beans, snipped and cut; 3 Tbsp. extra virgin olive oil (use the code STEWARDSHIP for 10% off at that site!) or avocado oil; 1 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase), divided; 1 tsp. garlic powder, divided; 1 tsp. onion powder, divided

Description

A simple version of chicken piccata cooked on one pan.

Ingredients

UnitsScale

4 boneless, skinless chicken breasts
3 1/2 Tbsp. tapioca flour (use the code STEWARDSHIP for 10% off at that site!) or white rice flour, divded
2 cups chicken broth
2 Tbsp. butter
1 small jar capers
2 Tbsp. lemon juice
1 large or 2 small spaghetti squash. sliced in rounds, seeds removed
5 cups green beans, snipped and cut
3 Tbsp. extra virgin olive oil (use the code STEWARDSHIP for 10% off at that site!) or avocado oil
1 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase), divided
1 tsp. garlic powder, divided
1 tsp. onion powder, divided

Instructions

Heat oven to 400-degrees F.
Place spaghetti squash and beans on large baking sheet and drizzle with oil.
Add salt, onion powder, and garlic powder to beans.
Bake 20 minutes in preheated oven.
Meanwhile, place 2 Tbsp. flour on a plate. Lightly coat chicken breasts in flour and season with salt, onion powder, and garlic powder.
Remove baking sheet from oven and place chicken breasts on pan, top down.
Return pan to the oven and bake for 15 minutes.
Flip chicken breasts and return to the oven for 15-20 minutes, until chicken is cooked through.
While the chicken and veggies are cooking, melt butter in a small sauce pan over medium-high heat.
Add 1 1/2 Tbsp. flour to the butter and cook, whisking for 1 minute.
Add the chicken broth and bring to a boil.
Add lemon juice, salt, garlic powder, and capers. Cook 1 minute, whisking.
Remove from heat.
Remove pan from the oven. Use a fork to create the spaghetti squash strands.
Serve chicken over spaghetti squash. Pour sauce over top.
Serve the beans on the side.

Notes

If you have selective eaters, you can reduce or eliminate the lemon juice and/or capers.
Capers may be served on the side instead of in the sauce.

Nutrition

Calories: 658
Sugar: 2g
Sodium: 1900mg
Fat: 16g
Saturated Fat: 6g
Carbohydrates: 42g
Fiber: 4g
Protein: 84g
Cholesterol: 220mg

Keywords: one pan, easy dinner, kid-friendly