2 tbsp, drained[17.2 g] Capers (Plus equal parts of the caper brine juice.)
1 tbsp[14 g] Lemon Juice
0.25 tsp, fresh[0.25 g] Parsley (Chopped)
Directions
Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
Toss the quartered fingerling potatoes with olive oil, half the salt, and half the pepper. Spread on a baking sheet and bake for 25 minutes until golden and fork-tender.
Meanwhile, pound the chicken in a resealable bag until thin. Season with remaining salt and pepper. Cook in avocado oil over medium heat for 4–5 minutes per side, or until it reaches an internal temperature of 165°F (74°C).
Once cooked, remove and set aside without cleaning the pan.
Add the chicken broth, lemon juice, capers, and caper brine to the same pan. Simmer over medium-low heat for 5–7 minutes until reduced by half.
Return the chicken to the sauce and cook for 2 minutes.
Serve alongside the roasted potatoes and finish with fresh parsley. Season with additional salt and pepper to suit your taste.
Notes
Low FODMAP: Use only 1 tbsp of capers if following a low FODMAP diet.
