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–+ servings
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! Paleo + Low Calorie + Low Carb + Gluten Free 
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5 from 1 vote

Lemon Chicken Piccata Zucchini Noodles

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! Paleo + Low Calorie + Low Carb + Gluten Free 
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner
Cuisine: American
Diet: Low Calorie
Servings: 4 servings
Calories: 360kcal
Author: Megan Olson

Ingredients

  • 1 lb chicken breasts boneless, skinless (2 large chicken breasts)
  • 4 zucchini spiralized
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon ghee lactose free butter
  • 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
US Customary - Metric

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

Nutrition

Serving: 1serving | Calories: 360kcal | Carbohydrates: 12g | Protein: 30g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 505mg | Potassium: 990mg | Fiber: 4g | Sugar: 6g | Vitamin A: 520IU | Vitamin C: 54.9mg | Calcium: 78mg | Iron: 2.1mg