Chicken Picatta Bites

One of the tricks of turning meals into make-ahead entrées is to look at your go-to dinners and see how you can make the process more user-friendly. These delectable Chicken Picatta Bites started out as full chicken breasts that were marinated, pan-roasted, blah, blah, blah. I loved the taste, but not the extra work. So I revamped the recipe, pulling out the essential flavor elements while updating the process to make it one-pan-friendly and super-quick. You’re welcome!

CONTAINER #1

• 4 boneless, skinless chicken breasts, cut into cubes

CONTAINER #2

• 2 cups artichoke hearts (in water or frozen, squeeze out the excess water)

CONTAINER #3

• 1/3 cup chopped fresh parsley

CONTAINER #4 (SAUCE)

• ½ cup lemon juice
• 1/3 cup white wine
• 1 cup chicken broth
• 2 cloves garlic, minced
• 2 TBSP capers

FOR SERVING DAY

• 2 TBSP coconut oil
• Sea salt to taste
• Freshly ground black pepper to taste

Serves 4
 
Prep Day:

1. Place the chicken, artichoke hearts, and parsley in separate containers (#1, #2, and #3).
2. In a jar with a tight-fitting lid (container #4), combine the lemon juice, white wine, chicken broth, garlic, and capers to make the sauce.
3. Shake well.
4. Store the containers in the refrigerator or a cooler until needed.

Serving Day:

1. In an electric skillet set to medium-high heat, heat the coconut oil. Add the chicken, and season it with sea salt and pepper. Cook the chicken, stirring occasionally, until it has browned on all sides, about 5 minutes.
2. Shake the sauce jar to combine the ingredients. Add the sauce to the skillet, and stir.
3. Add the artichoke hearts to the skillet, and bring the mixture to a slight boil. Simmer, uncovered, for 5-7 minutes or until the chicken is cooked through.
4. Serve the chicken bites with parsley sprinkled on top.

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