This healthy chicken piccata recipe is served over zucchini noodles (or zoodles, if you want to be one of the cool kids), and that makes it a delicious and low carb option with the creamy, lemon sauce and the almond flour breading.
This healthy chicken piccata recipe is served over zucchini noodles (or zoodles, if you want to be one of the cool kids), and that makes it a delicious and low carb option. Oh, and did I mention that it's totally delicious? Joe made it for me a few weeks ago, and I was overjoyed with the creamy, lemon sauce and the almond flour breading. So good.
I remember the first time I ever heard of a spiralizer, when my friend Jill posted asked for recommendations for a good one on Facebook at least 6 or 7 years ago. I was like, "What the heck?" and I asked her why she thought she needed another single-use gadget.
She told me that I had been missing out my entire life, and I thought she was wacky and moved on.
Then, fast forward to 2017, following my bariatric surgery, when I was trying to keep my daily carbs under 50 grams, and pasta was no longer on the menu. (I'm not sure if I still subscribe to that version of the bariatric diet, but that's a thought better saved for another post.) Joe and I decided to give spiralized zucchini a try.
It was trial and error at the beginning as we tried several different spiralizers (stay away from the Pampered Chef version - it leaves too much waste) and settled on one that we liked (this one which is cheap and works really well with minimal waste).
For a long time, we spiralized several zucchinis a week, and I realized that Jill was a smart woman all those years ago.
What is chicken piccata?
Chicken piccata (or any piccata, like veal piccata) is a traditional Italian dish made from a thin, pan-seared piece of meat coated with flour and drenched in a buttery lemon caper sauce.
Picatta dishes are typically served over a fine pasta like angel hair, but we prefer to serve ours over zoodles.
Check out these other low carb main dishes:
- Chicken Crust Pizza
- Beef, Cheddar, and Chive Meatballs
- Maryland Crab Cakes with No Filler
- Prosciutto-Wrapped Jalapeño Poppers with Herb Cream Cheese
- Zucchini Sausage Egg Muffins
- Garlic Buffalo Shrimp
- Oven Roasted Red Beets with Balsamic Glaze and Feta Cheese
- Nut-Crusted Chicken Fingers
Chicken Piccata with Zucchini Noodles
Ingredients
- 1 ½ pounds boneless skinless chicken breast
- salt & pepper
- ½ cup almond flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 medium lemons juice only
- 1 ½ cups chicken broth
- 4 medium zucchini
- 2 tablespoons capers drained
Instructions
- Wrap the chicken breasts in plastic wrap and pound using a mallet or heavy pan until they are approximately ¼ inch thick. Remove plastic wrap and season with salt and pepper as desired. Sprinkle with almond flour until coated on both sides.
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook 4 minutes, then flip and cook another 4 minutes more, until no longer pink in the middle. Transfer to a plate.
- Reduce heat to medium and add butter to the skillet. When melted, add lemon juice and chicken broth. Simmer 5 minutes, until liquid is slightly reduced.
- Add zoodles to the sauce and cook 3 to 4 minutes, until soft.
- Return chicken to the pan with the zoodles. Stir in capers. Cook 1 more minute to heat through, then divide onto plates.
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