A favorite and frequent dish of Teri and I is Chicken Piccata. With Teri adopting the Sanford plan we had to find a way to continue
with preparing this dish. This version is low carb and low fat.
- Chicken (fresh prepackaged stir fry pieces)
- 1 small crown broccoli
- 1 Zucchini
- 1 Yellow Squash
- 1/3 lb asparagus
- 1-1 1/2 cups pre-cooked spaghetti Squash
- 2-3 Tb capers
- 2-3 cloves minced garlic
- 2 lemons
- 1 cup low sodium chicken stock
- salt to taste
- lemon pepper to taste
Prepare a 1 – 1 1/2 lb Spaghetti squash by poking holes all over and place in a baking dish in a preheated 375 degree oven for an hour
or until squash is soft to the feel. Take out and cool for about an hour, then cut in half, take out seeds and use fork to dig out the spaghetti–like texture.
To prepare chicken you will need some wax paper and a meat tenderizing mallet (smooth side). Put each piece between to folds of the wax paper and pound until flat. For Sandford Reboot planners you will need to weigh out chick to determine how many pieces will equal your allowed protein (4 g).
Season with salt and lemon pepper chicken pieces and saute in a large oil sprayed skillet. After chicken is done take out and set aside.
Squeeze two lemons into a 2 C measuring cup. Add 1 cup of chicken stock to cup to mix with lemon juice. Pour into hot skillet and then add
the minced garlic and capers. Lightly crush the capers in the solution. Add sliced zucchini and yellow squash, broccoli crown pieces and cut up asparagus
and slimmer until vegetables are nearly cooked. Add back chicken and spaghetti squash, stir and simmer about 5-10 min.
Serve and Enjoy..