Lemon-Caper Chicken with Pancetta

Finding new ways to make chicken that feel like a meal you’re eating out at a restaurant without breaking the calorie bank it my JAM.

Lemon-Caper Chicken with Pancetta

makes 4 servings

What You Need:

  • 4 skinless, boneless chicken breasts
  • 1 1/2 lemons, sliced
  • 2 TB capers, drained
  • 3 TB extra virgin olive oil
  • 2 garlic cloves, minced
  • 6 slices pancetta, sliced
  • handful of chopped parsley, to garnish
  • optional: 1/4 cup sliced green olives

To Make:

  1. Mix the ingredients together in a medium bowl + pour into a large skillet over medium heat. Cover + cook, opening to turn breasts over + stir the pancetta around every 3-4 minutes. Total cooking time, roughly: 15 minutes.
  2. To Plate: serve 1 breast garnished with parsley over 1 cup roasted or steamed broccoli.