Quick Chicken Piccata

Makes 4 servings

This quick recipe is so easy and can be in 20 minutes or less. Seriously, it’s really only the amoutn of time it takes to cook the chicken, because it’s best to chop and get everything else ready while the chicken cooks.

1 tablespoon avocado oil

4 (6-ounce) boneless, skinless chicken breasts

Zest & Juice of 1 lemon, divided

2 tablespoons capers

2 tablespoons unsalted butter

5 cups arugula

Parmesan cheese, shaved strips

Heat 1 tablespoon avocado oil in a large skillet over medium heat. Season chicken evenly with salt and pepper. Place in the pan and cook for about 4 minutes per side or until golden brown on both sides and cooked through. Remove from the pan and place each piece of chicken onto its own plate.

Add the lemon juice zest and capers and cook for about 1 minute, stir in the butter until fully melted. Spoon mixture over the top of the chicken.

Divide the arugula among the 4 plates and shave the parmesan over the arugula. Serve immediately.