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Low Carb Chicken Piccata with Almond flour and Zucchini Noodles
Featuring tender chicken breasts coated in almond flour and a tangy lemon-caper sauce, this meal is both satisfying and bursting with flavor. Served alongside steamed cauliflower rice or zucchini noodles, this well-rounded dish offers a healthy and enjoyable dining experience for everyone at the table.
Give it a try and delight your taste buds with the vibrant flavors of this Lemon-Caper Chicken Delight.
Serving suggestion: Divide the steamed cauliflower rice or zucchini noodles among four plates. Top each serving with a chicken breast and spoon the sauce over the top.
4 boneless, skinless chicken breasts (about 5 oz each)
Salt and pepper, to taste
1/4 cup almond flour
2 tbsp olive oil
1/4 cup fresh lemon juice (about 2 lemons)
1/2 cup low-sodium chicken broth
1/4 cup capers, rinsed and drained
2 tbsp chopped fresh parsley
1/4 cup thinly sliced lemon for garnish (optional)
2 cups steamed cauliflower rice or zucchini noodles (to serve)
Prepare the chicken: Lay each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of about 1/4 inch using a meat mallet or rolling pin. Season the chicken breasts with salt and pepper.
Dredge the chicken: Place the almond flour on a shallow plate and coat each chicken breast, shaking off any excess flour.
Heat the oil: In a large skillet, heat the olive oil over medium-high heat. When the oil is hot, add the chicken breasts and cook for about 3-4 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Make the sauce: In the same skillet, add the lemon juice, chicken broth, and capers. Bring the mixture to a boil, scraping any browned bits from the bottom of the pan. Lower the heat and simmer for about 5 minutes, or until the sauce has slightly thickened.
Finish the dish: Return the chicken breasts to the skillet and cook for an additional 2-3 minutes, turning them to coat in the sauce. Sprinkle the chicken with chopped parsley and garnish with lemon slices, if desired.
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