Hey friends!
Looking for a delicious and healthy dinner idea? I’ve got you covered!
Today, I’m sharing my recipe for chicken piccata over zoodles.
It’s packed with flavor and super easy to make. Plus, those zoodles? They add a fun twist!
Get ready for a meal that’s both tasty and light. Let’s dive in!
Suggestions for Ingredient Substitution
For chicken breast, boneless skinless chicken thighs can be used as a more flavorful and budget-friendly option. They have a similar cooking time but may require slightly longer to ensure doneness. Almond flour can be replaced with coconut flour for a different low-carb option, though use about 1/3 less due to its higher absorbency. For a non-keto version, all-purpose flour works well in equal amounts. Zucchini can be substituted with yellow squash or butternut squash noodles for a different flavor profile and nutrient mix. If using butternut squash, increase cooking time slightly to ensure tenderness. These substitutions maintain the dish’s low-carb nature while offering variety in taste and texture.
| Preparation Time | 15-20 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 150-160 g
- Fat: 90-100 g
- Carbohydrates: 40-50 g
Ingredients
- 1.5 pounds boneless, skinless chicken breast
- Salt and pepper to taste
- 1/2 cup finely ground almond flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- Juice from 2 medium lemons
- 1.5 cups chicken stock
- 4 medium zucchini
- 2 tablespoons drained capers
Step 1: Prepare and Season the Chicken Breasts
Wrap the chicken breasts in plastic wrap and use a mallet or heavy pan to pound them until they are approximately ¼-inch thick.
Remove the plastic wrap and season both sides of the chicken with salt and pepper to your preference.
Step 2: Coat the Chicken with Almond Flour
For a basic coating, sprinkle the flattened chicken breasts with almond flour until well coated on both sides.
If you prefer a thicker and more consistent breading, whisk an egg in a shallow bowl and place a generous scoop of almond flour in a second shallow bowl.
Dip each chicken breast into the egg, then coat it in the almond flour.
Repeat the dipping process once more for an even thicker coating.
Step 3: Cook the Chicken
Heat olive oil in a skillet over medium-high heat.
Add the coated chicken breasts and cook for about 4 minutes on one side, then flip and cook for another 4 minutes, until the chicken reaches an internal temperature of 165ºF in the thickest part.
Once cooked, transfer the chicken to a plate and set aside.
Step 4: Make the Sauce
Reduce the skillet heat to medium and add butter to the skillet.
Once the butter is melted, pour in lemon juice and chicken broth.
Allow the mixture to simmer for about 5 minutes until the liquid is slightly reduced and the flavors are well combined.
Step 5: Cook the Zucchini Noodles
Add the zucchini noodles to the skillet with the sauce.
Toss to coat them well, and cook for 3 to 4 minutes until they are crisp-tender.
This will allow the zoodles to absorb some of the sauce flavors.
Step 6: Combine and Serve
Return the chicken to the pan with the zucchini noodles.
Stir in capers, and cook for an additional minute to ensure everything is heated through.
Once ready, divide the chicken and zoodles onto plates and serve hot, enjoying the savory goodness of this dish.
