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Lemon Chicken Piccata Zucchini Noodles! An easy, one skillet meal that adds tons of flavor to chicken. Served over zucchini noodles for a lighter, low carb twist on lemon piccata. All the flavor without all the calories!
If you love comfort food, you will love this healthier chicken piccata recipe! I don’t know about you, but I love comfort meals like low calorie chicken parmesan, chicken and potato casserole, and a healthy taco bake!
This easy chicken piccata recipe is about to become your new favorite comfort food. It’s made healthier for you while still having the same incredible flavor as a traditional lemon piccata recipe!
I can’t tell you how many times weight loss clients tell me they can’t stand boring chicken. But truthfully, it’s such an easy thing to bring flavor too and with few ingredients like this dish. Lemon Chicken Piccata Zucchini Noodles!
We love citrus in my house. It’s an easy way to brighten flavors and make the foods and drinks you have more interesting to your taste buds. This dish infuses citrus into lightly breaded almond flour chicken breasts in a skillet. It has the most incredible flavors!
Topped it with zucchini noodles for a lighter, lower carb meal that’s healthy, satisfying and nutritious! Sneaking in veggies can be hard for a lot of people. That’s why I use low carb substitutions. Not only to cut the amount of unhealthy carbs, but to get more of the good carbs!
From prep to finish, this dish took me 20 minutes to make. An easy way to feed yourself and your family without a lot of effort. You can add it to your healthy meal plan rotation in the warmer months.
Lemon Chicken Piccata Zucchini Noodles
Ingredients
- 1 lb chicken breasts, boneless, skinless (2 large chicken breasts)
- 4 zucchini, spiralized
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter, or ghee for dairy free
- 1/2 cup almond flour
- 1 tablespoon lemon juice
- 1/4 cup white wine
- 1/4 cup chicken broth, reduced sodium
- 1 lemon, thinly sliced
- 1/4 cup capers, drained
- 1 tablespoon parsley
- Salt & pepper to taste
Instructions
- Slice each chicken breast in half so they are thinner to make 4 portions. Place a piece of plastic wrap over the top of them and pound them to a 1/2 inch thickness. Alternatively, you can buy them thinly cut at the store.
- Preheat a large skillet to medium heat. Add the ghee and extra virgin olive oil with lemon juice.
- Place the almond flour, salt and pepper in a large bowl. Place each chicken breast into the bowl and coat with the almond flour.
- Once the ghee is melted and the oil is sizzling, add the chicken breast to the skillet. Cook 5 minutes on each side until lightly browned then remove the chicken breasts from the pan and transfer to a plate.
- To the skillet, add the broth, wine and lemons. Cook on a medium heat until the liquid reduces to half. Add the chicken back into the skillet with the capers and add the dried parsley. Cook the chicken another 3 minutes on each side.
- Serve the chicken immediately over zucchini noodles. For storing, keep the zucchini noodles in a separate container from the chicken.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
you left me wondering if i am suppose to cook noodles?
I did not cook the noodles in this recipe, but that does not mean you cannot cook them if you want to.