Ground Chicken Piccata

I love the flavors of chicken piccata—zingy lemon matched with the pickled delight of capers—but it doesn’t have to always include a long bout of dredging raw chicken in flour. This version takes all of the gusto and none of the hassle by using ground chicken. To make it a full meal, I like to serve it over fast-cooking couscous, but if you’re trying to avoid grains, serve over kale or spinach—or you can even throw the greens into the pot. It’s a one-stop flavor vehicle.