Chicken Piccata with Caprese Mozzarella (LOW CARB)

1. Preheat the oven to 350 F. To make the salad, wash and cut the grape tomatoes in half. Cut the mozzarella into 1/2-inch pieces. In a medium bowl, combine the tomatoes, cheese, and the sun-dried tomato dressing. Taste and add salt and cracked black pepper as desired. Set aside until plating.
2. Season both sides of the chicken breast with salt and pepper. (If using flour, coat in flour and shake off any excess). Add 1-2 tablespoons of oil to the sauté pan and pre-heat on medium-high burner for 2 minutes. Carefully place the chicken in the pan and cook 2 to 3 minutes per side, or until golden brown. Transfer to the oven-proof pan and place in the pre-heated oven for 4-6 minutes until thoroughly cooked. It is recommended that poultry be cooked to an internal temperature of 165 F. Remove from the oven when done.
3. Return to the same pan that the chicken was cooked in medium heat. Add the spinach with a sprinkling of salt and pepper. Sauté until the spinach begins to wilt, and then add the chicken lemon broth. Bring the broth to a low boil. Cut the piccata butter into four pieces, then swirl into the broth to form the sauce. Please turn off all heating elements.
4. Place a chicken breast on each plate, then pour over the piccata sauce and spinach. Divide the Caprese salad between two small side plates. Buona mangiata!

Place your meal kits in the refrigerator upon receipt. *Proteins refer to all meats, poultry, and seafood. Thoroughly cook all ingredients that come in contact with raw proteins. You consume raw or undercooked proteins at your own risk. *Food has been prepared in a kitchen that uses products containing wheat, soy, dairy, peanuts, tree nuts, shellfish, sesame, fish, and eggs and may contain traces of these allergens.