Your Feedback is Appreciated

Chicken Piccata served with a side of cauliflower rice

average rating is 3 out of 5, based on 150 votes

Discover a delightful and nourishing culinary experience with our Low-Carb Chicken Piccata! Tender, protein-rich chicken breasts coated in a savory almond flour crust, topped with a zesty lemon caper sauce, and served alongside cauliflower rice. This diabetic-friendly and SOZA program-compatible recipe is designed to satisfy your taste buds and support your wellness goals without compromising on flavor.

Serving Suggestions/Tips:

Pair with a fresh green salad dressed in a light vinaigrette for a well-rounded meal.

Garnish with a sprinkle of lemon zest and extra chopped parsley for an extra burst of freshness.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

low-carb high-protein diabetic-friendly gluten-free grain-free keto-friendly paleo-friendly weight loss healthy fats almond flour cauliflower rice lemon caper sauce nut-based coating wholesome flavorful nourishing easy-to-make dinner recipe diabetic diet

Ingredients

For the Chicken:

200g boneless, skinless chicken breasts (approximately 62g protein)
2 tablespoons almond flour
1/2 teaspoon garlic powder
Salt and pepper, to taste
1 tablespoon olive oil

For the Piccata Sauce:

1/4 cup chicken broth (low-sodium, no added sugar)
1/4 cup fresh lemon juice
2 tablespoons capers, drained
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley

For the Cauliflower Rice:

1 medium cauliflower head, riced
1 tablespoon olive oil
Salt and pepper, to taste

Directions

For the Chicken:
- Preheat the oven to 375°F (190°C).
- In a shallow bowl, mix the almond flour, garlic powder, salt, and pepper.
- Dredge the chicken breasts in the almond flour mixture, pressing the flour into the chicken to coat both sides.
- Heat the olive oil in an oven-safe skillet over medium-high heat.
- Add the chicken breasts to the skillet and cook for 2-3 minutes per side until lightly browned.
- Transfer the skillet to the preheated oven and bake for an additional 10-15 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
For the Piccata Sauce:
- In the same skillet used to cook the chicken, add the chicken broth and lemon juice.
- Bring to a simmer over medium heat, scraping the bottom of the pan to incorporate any browned bits from the chicken.
- Add the capers and simmer for 2-3 minutes.
- Turn off the heat and stir in the unsalted butter until it melts and forms a creamy sauce.
- Stir in the chopped parsley.
For the Cauliflower Rice:
- While the chicken is baking, prepare the cauliflower rice.
- Rinse the cauliflower and cut it into florets. Place the florets in a food processor and pulse until the cauliflower resembles rice grains.
- In a separate skillet, heat the olive oil over medium heat.
- Add the riced cauliflower and sauté for 4-5 minutes until tender but not mushy.
- Season with salt and pepper to taste.
To serve:
- Divide the cauliflower rice between two plates.
- Place one cooked chicken breast on top of each serving of cauliflower rice.
- Spoon the Piccata sauce over the chicken and rice.
- Garnish with additional chopped parsley if desired.