I took a recipe I love, Lemon Chicken Piccata but at a whopping 1025 calories per serving from the Pioneer Woman’s Piccata recipe I knew I had to trim it down. And trim I did, to a mere 255 calories per serving! Now you might be asking if it still tastes good. When that many calories are stripped, it seems like it might have no flavor at all, but I assure you it does! Sure the 1025 calorie recipe is going to taste richer because it is full of fat (5 tbsp butter & 3/4 cup of heavy cream!) but I know you’ll feel better without all that sitting on your tummy. This Lite Lemon Chicken Piccata is worth adding to your recipe files, especially if you are trying to shed a few of those 2015 pounds. I made a quick video (only 1.5 minutes long) so you can watch the steps in preparing this quick & easy meal.
To keep the meal at 255 calories, eat it as prepared in the video. However, the juices are runny and would be really good over a starch such as rice or pasta. My first choice would be zucchini noodles because they would only add an additional 17 calories! Whereas rice or pasta will add an additional 150-300 calories. Click here to find out how to make Zucchini noodles.
Nothing like having to get into a swimsuit in February to motive one to get to the gym and reduce the calorie and sugar intake. My hubs & I are going on a cruise to Jamaica in February with our son & daughter-in-law. I’m thrilled to say I’m down 4 pounds since the New Year, thanks to a lower carb, no sugar plan I put myself on. But really, it’s not about the swimsuit, (even though I’m afraid my legs will look like cadaver legs; they haven’t seen the sun in a long time), it’s about maintaining a healthy lifestyle that is sustainable. I feel good, and that’s what matters.
Lite Lemon Chicken Piccata
|Prep time||20 minutes|
|Cook time||25 minutes|
|Total time||45 minutes|
|Meal type||Main Dish|
- 1 tablespoon Butter
- 1 tablespoon Olive Oil (extra virgin)
- 4 thin slices Chicken Breasts (boneless, skinless)
- 1 cup Chicken Stock (organic)
- 2 tablespoons Capers (organic)
- 2 tablespoons Heavy Cream
- 1 bunch Baby Bok Choy (organic)
- 2 Medium Lemons (organic)
- 2 tablespoons Fresh Thyme (organic)
- Salt & Pepper
Preheat oven to 350 degrees.
|In a medium size oven-proof skillet add butter and olive oil. Heat over medium high heat.|
|Add thin chicken breasts to skillet. Salt & pepper each breast. Cook five minutes per side and remove to a plate covered with a paper towel. Set aside.|
|Keep pan drippings and add 1 cup chicken broth.|
|Add the juice of 1 lemon.|
|Add capers and stir. Reduce heat to low.|
|Add cream and stir.|
|Add baby Bok Choy into broth and spread evenly in skillet.|
|Replace chicken on top of Bok Choy. Add slices of lemons to the pan, tucking them around the chicken breasts.|
|Cook on stove for 5 more minutes.|
|Place skillet in a 350 degree oven for 25 minutes. (Place broiler on for last few minutes if chicken needs browning more.)|
|Remove from oven. Place a pile of Bok Choy on each plate with chicken and a lemon slice. Add a bit of broth to top the chicken.|
|Serve over rice, pasta, or zucchini pasta if desired.|
This recipe was shared on the following blogs: VegetarianMamma