Chicken Piccata Spaghetti & Meatballs

Anyone else truly obsessed with chicken piccata? It's always my go-to at Italian restaurants, which isn't a surprise as anything with lots of lemon, garlic, and capers is RIGHT up my alley.

I started thinking how I could get a bit creative with these flavors, and this Chicken Piccata Spaghetti & Meatballs quickly became a new staple in our house.

First, I have been making oven-baked meatballs for years as an easy source of protein, and I can't encourage y'all enough to give them a try. You can truly amp them up with so many different flavors, herbs, spices, you name it.

For this version, I added some fresh parsley, Italian seasoning, and garlic along with staples like egg and dijon to add great texture and flavor.

Along with the meatballs, the easy piccata sauce is KEY to this delicious dinner, plus it couldn't be easier to throw together. Olive oil, garlic, chicken stock, lemon juice, and capers are all you need to coat the spaghetti of your choice.

I personally love the brown rice spaghetti from Jovial Foods. It happens to be gluten free if you're looking for a good GF option, but I love it for the amazing texture and clean, simple ingredients.

Serve these two components together for an extra delicious, light and flavorful meal that will have you craving pasta night every night!

Oven-Baked Meatballs
1 pound ground chicken
1 egg
2 garlic cloves, minced
1/4 cup chopped fresh parsley, plus more for topping
1/4 cup coconut flour
1 tbsp dijon mustard
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp ground pepper

Sauce
2 tbsp extra virgin olive oil
2-3 garlic cloves, minced
Juice of 2 lemons
Zest of one lemon
3/4 cup chicken broth
¼ cup capers, drained
Spaghetti of choice (I love Jovial Foods brown rice spaghetti)
Parmesan to top

Directions
1. Preheat oven to 400 degrees.
2. Add all of the meatball ingredients to a bowl. Mix well. Scoop into balls, and place on a parchment-lined baking sheet.
3. Bake for 15-20 minutes, until meatballs are browned and cooked through.
4. Meanwhile, cook pasta according to package directions.
5. To a large skillet, add olive oil and garlic. Cook for 2 minutes.
6. Add chicken stock, lemon juice, and capers. Season with salt and pepper to taste.
7. Bring to a boil, then simmer for 3-4 minutes until slightly thickened.
8. Add cooked spaghetti, and toss to coat.
9. Serve with meatballs, and enjoy!