We've lightened up traditional chicken piccata by roasting the chicken in the oven instead of frying it. Veggies and herb rice pilaf round out the meal topped with a lemon caper sauce.
Preheat the oven to 350 F. Season the chicken with salt and pepper.
Heat a saute pan on medium high, add in 1 Tbs oil and sear the chicken on each side for 2-3 minutes. Finish cooking on a sheet pan in the oven until n internal temp of 165 F is reached.
Heat the saute pan from the chicken and add in the stock and mix together. Let reduce 2-4 minutes and stir in the lemon and capers. Cook 2-3 minutes more, adjust seasoning and finish with the butter and parsley.
Cook the rice, season with salt, pepper and herbs.
Heat a saute pan add in a bit of oil and add in the broccoli and cauliflower. Cook for 4-5 minutes. Add in the garlic, salt and pepper. Cook until tender.
Serve rice, veggies and chicken. Top the chicken with sauce.