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Chicken Piccata

Yields1 ServingPrep Time15 minsCook Time40 minsTotal Time55 mins

 2 lbs Boneless Skinless Chicken Thighs
 6 - 8 Small New Potatoes- Cut in Half
 1 Handful of Stuffed Olives- Sliced
 1 Handful of Sun Dried Tomatoes in Oil- Chopped
 2 Cloves of Garlic- Chopped
 1 Medium Onion- Sliced
 ⅓ cup Capers
 1 lb Green Beans- Preferably Haricot Verts (Thin French Green Beans)
 1 Lemon- Sliced
 ¼ cup Apple Cider Vinegar
 ½ cup Extra Virgin Olive Oil
 Smoked Sweet Paprika
 Salt & Pepper
1

Preheat oven to 500 degrees.

2

While oven is preheating slice the potatoes into 1/2" thick coins and rub them and the green beans with olive oil and lightly salt and place on a 13x18 rimmed sheet pan. When oven reaches temp put the potatoes and the green beans in the oven and set timer for 10 minutes.

3

Pat chicken dry with paper towels season with salt and put in a zip lock bag. Slice the onion and chop the garlic cloves and add those to the bag. Add 1/4 cup Apple Cider Vinegar and 1/4 cup extra virgin olive oil. Seal the bag and make sure to coat the chicken and onions with the oil and vinegar. Let marinate while you finish prep.

4

Thinly slice the lemon, slice the olives and chop the sun dried tomatoes.

5

Pull the pan with the potatoes out after 10 minutes and carefully add the lemons, haricot verts or green beans, sun dried tomatoes, onions, olives, and capers over the sheet and add the chicken as the top layer. Top with salt, pepper and paprika.

6

Put in oven on middle rack and leave for 25 minutes. Pull after 25 minutes and check internal temp on chicken- looking for 160-165 degrees.
Enjoy!