Name: Italian Chicken Piccata Bowls (Dairy-Free, High-Protein)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 2 lbs total); 2 tbsp olive oil, divided; 1 cup low-sodium chicken broth; 1/2 cup dry white wine (or more broth); 1/4 cup capers, drained; 2 lemons (1 juiced, 1 sliced); 2 garlic cloves, minced; 1 1/2 cups cooked brown rice; 3 cups baby spinach; 1/4 cup fresh parsley, chopped; 1 tsp salt; 1/2 tsp black pepper

Italian Chicken Piccata Bowls (Dairy-Free, High-Protein)

TangyBasil2929

This Italian Chicken Piccata Bowl brings classic trattoria flavors to your table with a dairy-free twist, perfect for anyone seeking a protein-packed, satisfying dinner. Golden-seared chicken breasts are bathed in a zesty lemon-caper sauce, then served over wholesome brown rice and fresh spinach for a nourishing, complete meal. The dish is bright, briny, and full of layered flavors—without a hint of dairy. Quick enough for weeknights and impressive enough for guests, this bowl is sure to become a favorite. The method keeps the chicken juicy, the sauce vibrant, and the meal balanced for your protein and calorie goals.

Ingredients

Instructions

Pat chicken breasts dry and season both sides with salt and pepper.
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Sear chicken breasts (in batches if needed) for 5-6 minutes per side, until golden and cooked through (internal temp 165°F). Remove to a plate and cover loosely with foil.
In the same skillet, add remaining 1 tbsp olive oil and garlic. Sauté for 30 seconds until fragrant. Add chicken broth and wine, scraping up any browned bits from the pan.
Add capers and juice of 1 lemon. Bring to a simmer and cook for 3-4 minutes to reduce slightly. Return chicken to skillet, nestle in lemon slices, and simmer for 2-3 minutes, spooning sauce over chicken.
To serve, divide cooked brown rice among 4 bowls. Top each with spinach, then slice chicken and arrange over greens. Spoon plenty of sauce and capers over each bowl. Garnish with chopped parsley and extra lemon slices.