Ingredients
- chicken breast 130 g
- edamame 100 g
- green salad 80 g
- cherry tomatoes 60 g
- olive oil 5 g
- lemon, capers 10 g
- salt, pepper.
Instructions
- Flatten the chicken breast lightly with a meat mallet for even cooking. Season with salt and pepper.
- Cook the chicken in a non-stick pan with half the olive oil until golden on both sides.
- Add lemon juice and capers to the pan, letting the sauce reduce for 1 minute.
- Boil the edamame according to package instructions (usually 5 minutes), drain and lightly salt.
- Serve the chicken with the piccata sauce alongside the edamame and fresh salad with tomatoes.
Chicken piccata is a lighter version of traditional Italian preparations, keeping the tart capers and lemon flavor while eliminating excess butter. Capers are surprisingly rich in quercetin, a powerful anti-inflammatory flavonoid.
Edamame (young soybeans) are one of the best plant protein sources, providing all essential amino acids. They also contain isoflavones, phytoestrogens that have been studied for their benefits on bone health. It's a Mediterranean-Asian fusion that offers a complete amino acid profile.
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