Preheat the oven to 375ºF and prepare the cauliflower florets by dusting them with salt, pepper, and 2 tablespoon of olive oil. Toss the florets to get them well coated and place them on a sheet tray and place it in the preheated oven for 20 minutes.

Heat a sauté pan over medium heat and add half of the remaining olive oil. While the pan is heating, cover the chicken breasts with plastic wrap and pound to ½”-1” thick using a meat mallet, sturdy glass, or other weighted object. Once the chicken is pounded flat season it with salt and pepper.

Place the seasoned chicken breasts in the hot pan and cook on each side for 3-4 minutes or until the internal temperature reaches 165ºF. Remove the Chicken from the pan and set aside.

In the same pan add in the last tablespoon of oil and the diced onion. Saute until the onions are translucent. Add in the capers and lemon zest, stir until fragrant. Pour in the lemon juice and chicken broth and bring to a boil. Allow the liquid in the pan to reduce by half, then taste and adjust seasonings as needed and remove the pan from heat.

Remove the cauliflower florets from the oven and serve alongside the chicken, drizzle both with the lemon caper sauce.