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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.
More Lemon Chicken Recipes
Lemon Chicken Piccata Zucchini Noodles
Ingredients
- 1.5 lb Chicken Breasts, boneless, skinless – pounded into 1/2" thickness
- Salt & Pepper to taste
- 3 tablespoons Blanched Almond Flour, or tapioca flour
- 2 tablespoons Tapioca Flour
- 3 tablespoons Olive Oil
- 2 tablespoons Garlic, minced
- 1 tablespoon lemon juice
- 1/2 cup White Onion, chopped
- 1 cup Reduced Sodium Chicken Broth, reduced sodium
- 3 tablespoons Lemon Juice
- 1/3 cup Heavy Cream, or low-fat half and half or canned coconut cream
- 1/2 teaspoon Dijon Mustard
- 3 tablespoons Capers, drained
- Parsley for garnish
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.
- Heat a large skillet over medium heat.
- Place the salt, pepper, almond flour, and tapioca in a large bowl. Place each chicken breast into the bowl and coat with the almond flour. Add the olive oil to the skillet.
- Once the oil is sizzling, dredge the chicken in the flour mixture bowl covering each chicken piece well then shake off the excess. Place in the skillet. Cook 3-5 minutes on each side until lightly browned then remove the chicken from the pan, place on a plate and set aside.
- Lower the heat to medium-low. Add the onions and garlic. Cook and stir for one minute then add the broth and lemon juice. Bring the heat medium-high to bring to a boil.
- Once boiling, add the heavy cream and mustard. Stir and reduce the heat to medium-low. Add the chicken back to the skillet and simmer 3-5 minutes. Serve with a vegetable over angel hair noodles, risotto, orzo, zucchini noodles, or cauliflower rice.
Notes
- If you are replacing the almond flour with tapioca flour, you will use a total of 5 tablespoons. You can replace the tapioca flour with cornstarch as well.
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.