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Low Carb Chicken Piccata with Almond flour and Zucchini Noodles

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

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.



Prep Time

15 Minutes

Total Time

35 Minutes






Low Carb High Protein Soza Weight Loss Gluten-Free Italian Healthy Easy Quick Zucchini Noodles Almond Flour Chicken main meal


  • 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)


  1. 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.

  2. Dredge the chicken: Place the almond flour on a shallow plate and coat each chicken breast, shaking off any excess flour.

  3. 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.

  4. 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.

  5. 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.


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

98% would recommend

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