top of page

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.



Prep Time


Total Time







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


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


  1. 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).

  2. 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.

  3. 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.

  4. 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.


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

98% would recommend

Write a Review

load more

bottom of page