Description
Juicy oven-baked chicken piccata meatballs served in a vibrant lemon caper sauce is the gluten-free comfort food you didn’t know you needed! Perfect for busy weeknights or meal-prepping.
Ingredients
Scale
1 lb ground chicken
1 egg
½ cup gluten free bread crumbs
½ cup grated parmesan
2 tbsp chopped parsley
1 tbsp capers
8 oz chicken broth
1 lemon, sliced thinly
1 tsp arrowroot or cornstarch
2 tbsp cold water
2 tsp salt
1 tsp pepper
Instructions
- Preheat the oven to 425. Line a baking sheet with parchment paper.
- In a large bowl, mix together the chicken, bread crumbs, egg, cheese, 1 tbsp of parsley, and 1 tsp of salt until well combined.
- Form into meatballs and place on the prepared baking sheet.
- Bake for 20 minutes.
- Meanwhile, make the sauce by adding the chicken stock, lemon slices, and capers to a sauce pan. Bring to a simmer.
- Mix water and cornstarch or arrowroot into a slurry. Add to simmering sauce to thicken.
- Reduce the heat to low and add the remaining salt, pepper, and parsley.
- Once the meatballs are done, add them to the sauce and simmer over low heat for 5-10 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 427
- Fat: 26
- Carbohydrates: 15
- Protein: 31