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!


4 boneless, skinless chicken breasts, cut into cubes

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

1/3 cup chopped fresh parsley

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

2 TBSP coconut oil
Sea salt to taste
Freshly ground black pepper to taste
Serves 4

Prep Day:

Place the chicken, artichoke hearts, and parsley in separate containers (#1, #2, and #3).
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. Shake well.
Store the containers in the refrigerator or a cooler until needed.
Serving Day:

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.
Shake the sauce jar to combine the ingredients. Add the sauce to the skillet, and stir.
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.
Serve the chicken bites with parsley sprinkled on top.