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.
Wrap the chicken breasts in plastic wrap and pound using a mallet or heavy pan until they are approximately 1/4 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.