Chicken Piccata with Broccoli, Cauliflower Mash


  • 1.5 lbs pasture raised chicken breast or thighs

  • 3 TB coconut oil or ghee

  • 2 lemons: one sliced thin and one for juicing

  • 4 to 5 cloves of garlic, peeled and minced

  • 2 TB fresh squeezed lemon juice

  • 1 can artichoke hearts, drained

  • 2 TB capers

  • ⅔ cup organic chicken broth, or bone broth

  • ½ tsp sea salt

  • ½ tsp italian seasoning

  • ¼ cup white cooking wine


  • Preheat oven to 400 degrees.

  • Melt ghee or coconut oil in a baking dish in the preheated oven

  • Once melted, remove the pan and put a layer of lemon slices on the bottom.

  • Place chicken on top of lemon slices, and cover with minced garlic, capers, and artichoke hearts.

  • Squeeze TB of lemon juice over the chicken and artichoke hearts.

  • Pour chicken broth and wine over the chicken.

  • Season with salt, pepper and italian seasoning.

  • Cover and bake for 30-35 minutes

  • Remove cover and continue to cook for approximately five minutes to brown the top of the chicken.

  • Sprinkle with freshly grated parmesan reggiano cheese and serve with broccoli, cauliflower mash.