4 hours ago recipe & photo by Anela Tripkovic![Anela Tripkovic]()
, nutritional review by Jill Wallentin![Jill Wallentin]()
in Recipes, Dinner, Lunch, Meal
, nutritional review by Jill Wallentin
in Recipes, Dinner, Lunch, Meal Keto chicken piccata with zucchini noodles
This keto chicken piccata pairs tender, golden chicken with zucchini noodles and a bright, buttery lemon and caper sauce. It’s a gluten-free, high-protein take on the Italian-American classic, ready in just 25 minutes for an easy and flavorful weeknight dinner.
USMetric
servingservings
Ingredients
Chicken
- 1½ lbs 650 g chicken breastchicken breasts
- ¼ cup (1 oz.) 60 ml (28 g) almond flour
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- 1 tbsp 1 tbsp olive oil
- 2 tbsp 2 tbsp unsalted butter
Piccata sauce
- 2 2 garlic clove mincedgarlic cloves minced
- ½ cup 120 ml chicken broth
- 1 1 lemon the juicelemons the juice
- ¼ cup 60 ml capers
- 2 tbsp 2 tbsp unsalted butter
Zucchini noodles
- 1¾ lbs 800 g zucchini noodles spiralized
- 1 tsp 1 tsp olive oil
- salt and pepper, to taste
Garnish
- 1 tbsp 1 tbsp fresh parsley chopped
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Making low carb simple
Instructions
- Slice the chicken breasts horizontally into thinner cutlets if needed. Pound to an even thickness of about ¼ inch (6 mm), then season with salt and black pepper.
- Lightly coat the chicken with almond flour on both sides, shaking off any excess. The coating should be thin.
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook without moving until golden underneath. Turn and cook the other side until golden and the chicken reaches an internal temperature of 165°F (74°C). Transfer to a plate.
- Add the garlic to the same skillet and cook until fragrant. Add the chicken broth, lemon juice, and capers, scraping up any browned bits from the bottom of the skillet. Simmer until the sauce has reduced slightly.
- Remove the skillet from the heat and stir in the butter until melted and the sauce is glossy. Return the chicken to the skillet and spoon the sauce over the top.
- Heat the olive oil in a separate skillet over medium-high heat. Add the zucchini noodles and cook briefly, tossing, until just tender but still firm. Season with salt and black pepper and remove from the heat immediately to prevent them from becoming watery.
- Divide the zucchini noodles among the plates and top with the chicken and piccata sauce. Sprinkle with parsley and serve immediately.
Can I use something other than almond flour?
Yes. For a different coating, try finely ground sunflower seeds or a mixture of sesame seeds and finely grated Parmesan cheese. Keep the coating thin so the chicken still gets the light, golden crust typical of piccata.
Can I prepare the zucchini noodles ahead of time?
You can spiralize the zucchini in advance and refrigerate it in an airtight container. Wait to cook it until just before serving to keep it from becoming watery.
No spiralizer?
No problem. Cut several shallow grooves lengthwise along the zucchini with a knife, then use a vegetable peeler to shave it lengthwise into thin noodle-like strips. You can also simply use the peeler to make wider zucchini ribbons.
What can I serve instead of zucchini noodles?
Cauliflower rice, roasted broccoli, or a simple green salad all pair well with chicken piccata.
