Chicken Piccata Meatballs (1 point)

4 servings (6 meatballs + 1/4 sauce )

Ingredients:

1 pound ground chicken breast

3 tbsp dried breadcrumbs

3 tbsp light grated parmesan

5 tsp minced garlic, divided

1 tbsp lemon zest

1 tbsp dried parsley

1 tsp table salt

1 large egg

1 1/2 cups chicken broth

2 1/2 tbsp lemon juice

3 tbsp capers

2 tsp caper brine

1 tbsp cornstarch

2 tbsp water

Directions:

Preheat oven to 350F. Prepare a baking sheet by lining with foil and lightly spraying. Set aside.

In a medium bowl, using a fork, mix together the chicken, breadcrumbs, parmesan cheese, 3 tsp minced garlic, lemon zest, parsley, salt and egg. Mix until combined.

Divide and roll the chicken mixture into 24 meatballs (about 1 tbsp each). Place on the prepared baking sheet. Cook for 10 minutes, flip and cook for 10 more minutes.

Meanwhile make the sauce by adding to a large saucepan the broth, lemon juice, 2 tsp minced garlic, capers and caper brine. Bring to a boil.

Make a cornstarch slurry by combining the cornstarch with water. Add to the saucepan, stir until thickened.

Add the cooked meatballs, stir to make sure all the meatballs are coated.

Suggested Serving: Delicious served over cauliflower rice.