Keto Chicken Piccata with Broccoli and Spinach

Lightly seasoned chicken breast that is cooked in one pan making an ultra-buttery sauce, flavoured with lemon and capers. Serves 2

283 g Boneless Skinless Chicken Breast
.5 tsp each of salt, pepper & Garlic Powder
2 tsp Olive Oil
30 g (1/8 c) plus of spinach
155g (2/3c) raw broccoli
1 Tab Butter
1 tsp whole pieces capers (or green olives)
3 slices lemon

Step 1
Prepare 2 chicken breasts by butterflying them and pounding them flat. Sprinkle HALF the salt, pepper, and garlic powder over the exposed sides of the chicken.
Step 2
Heat the olive oil in a medium sized skillet on medium-high. Place the chicken breast seasoned side down in the pan. Sprinkle the remaining seasoning over the bare side of the chicken.
Step 3
Place a lid over the chicken and cook both sides until it’s cooked through – about 4 minutes per side. Once done, transfer the chicken to a clean surface to cool.
Step 4
Keep the skillet on the heat. Toss the spinach and broccoli into the pan and coat it in the juices the collected. Cook for 4-5 minutes or until the broccoli becomes a little tender and gets a golden edge to it.
Step 5
*Transfer the cooked veggies to a bowl or plate. Return the skillet to the stove once more over very low heat. Melt in the butter. Place in 3 slices of lemon and the capers. Put a lid on the skillet and cook for about 3 minutes so a sauce developes. There should be little to no simmering.
Step 6
Return the two pieces of chicken and the veggies to the skillet. Get the ingredients coated in the sauce and replace the lid. Let the ingredients heat through on low heat.
Step 7
Enjoy hot! Make sure to pour any leftover sauce in the skillet over your chicken and veggies.

NOTES:
– This was very good!! Gave it 4 stars for lack of sauce, but read the comments before I made it and added some chicken bone broth. Served it with creamy herb cauliflower rice. Delicious!! !
– The recipe was definitely restaurant quality!
– I added an extra ounce of broccoli and 2 more ounces of spinach. I measured out a 1/4 cup of chicken broth and used a splash with a little butter to cook vegetables (i didn’t seem to have any juices/liquid after removing chicken) and the rest with the butter and lemons to make sauce. I squeezed a little juice from the lemon i had left after slicing.
–  I added fresh chopped garlic and some chicken broth to increase the amount of sauce. It also helped get the tasty bits of cooked chicken (fond) off the pan. I make this weekly. Very good!
– I doubled the butter and added some extra lemon. Next time I’ll double the veggies too. Husband really liked this too -he put it over rice.
– Next time I’m adding more spinach. 1oz cooked down to nothing,