1. Preheat oven to 400 degrees. Drain the capers and place the capers on a paper towel lined plate to dry them even more. Pat them with a paper towel to remove excess moisture from their tops.

2. In a large bowl combine the ground chicken, lemon zest, egg, breadcrumbs, water, garlic powder, onion powder, Parmesan cheese and thyme. Stir to combine into your ground chicken mixture. Form into small to medium sized meatballs, place on a cooling rack on a baking sheet (it’s ok if you don’t have cooling racks, you can place the meatballs directly on the baking sheet). Spray the cooling rack with cooking spray first to prevent meatballs from sticking. Bake for 30 minutes.

3. While the meatballs are baking, start frying the capers. In a small pan, add the olive oil and heat over medium high heat. Add the dry capers and cook for 5-6 minutes until lightly browned. Remove from the oil and place on another paper towel lined plate. Set side until you’re done with the rest of the dish.

4. To make the piccata sauce, heat the butter in a large pan over medium heat. Add the grated garlic and cook for 1 minute. Add the flour and stir to combine, cook for another 30 seconds, then add the chicken broth, cream, Parmesan cheese, lemon juice, lemon zest, salt & pepper. Stir to combine, reduce heat to low and simmer until the meatballs are done, or about 10 minutes. If the sauce thickens too much, add a little broth to thin it out.

5. To serve, plate your dish with the chicken meatballs, cover with the piccata sauce, and lastly top with fried capers. Serve with pasta or mashed potatoes.