Baked Lemon Artichoke Chicken Piccata- Low Carb & Paleo
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4.74 from 23 votes

Baked Lemon Artichoke Chicken Piccata

Easy, healthy, baked lemon artichoke chicken piccata. A simple, light, and tasty meal. High protein and low carb.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: easy, low carb, paleo, primal
Cuisine: Italian
Servings: 4
Calories: 261.6kcal
Author: Stacey

Ingredients

  • 1.5 lbs chicken breast or thighs, boneless skinless
  • 2 Lemons one sliced thin slices & one cut in half for squeezing.
  • 4 to 5 Cloves garlic peeled and minced.
  • 2 Tbsp Lemon juice from one lemon.
  • 1 Can Artichoke or artichoke heart quarters ( not marinated), drained
  • 2 Tbsp Capers (make sure only ingredients are: capers vinegar, sea salt, water).
  • 3 Tbsp Butter or Coconut oil.
  • 2/3 Cup organic chicken bone broth or broth
  • 1/2 Tsp Sea Salt * optional.
  • 1/2 Tsp Italian seasonings
  • 1/4 Cup white cooking wine, *optional

Instructions

  • Preheat oven to 400 F.
  • Place butter or coconut oil in large casserole dish, and place in the preheating oven to melt.
  • Slice one lemon in thin slices, and mince garlic, then set both aside.
  • Take casserole dish out of oven once butter or oil is melted.
  • Line bottom of casserole dish with lemon slices.
  • Place chicken on top of lemon slices.
  • Sprinkle the top of chicken with: minced garlic, drained capers, sea salt, and Italian seasonings.
  • Drain artichokes of water in can, and dump all over the top of chicken.
  • Pour lemon juice over the artichokes.
  • Pour chicken broth over the top of the whole thing. Pour cooking wine over the dish.
  • Cover casserole dish with foil and bake for 30 to 35 minutes or until chicken is not pink in center.
  • Remove, cool slightly, Remove foil and return to oven for 3 to 5 minutes to lightly brown chicken. Serve.
  • Great served over cauliflower rice or zucchini noodles.:)

Video

Nutrition

Serving: 1g | Calories: 261.6kcal | Carbohydrates: 9.5g | Protein: 28g | Fat: 13g | Fiber: 4g | Sugar: 0.4g