Chicken or shrimp artichoke Piccata with pasta or zoodles & roasted broccoli

Chicken piccata is the best argument for always keeping a jar of capers in your refrigerator. This dish of pounded chicken cutlets dredged in flour, browned, and served in a lemony butter and caper sauce with artichokes, is a gourmet classic that’s also stealthily a weeknight hero. We serve it with pasta and a side of roasted broccoli because we all need greens on our plates! This particular recipe is a spin on the classic that takes all the best things about chicken piccata and turns it into Haute comfort food. Choose between chicken or shrimp for your protein For a low carb alternative, choose zoodles instead of pasta ( this week will be pearl pasta) Regular serving size: 5-6 oz of cooked protein (closer to 5 oz for chicken and 6 oz for shrimp), 3/4 cup of pasta or zoodles, 1/2 cup of broccoli (weighed raw)