Lemon Chicken Piccata Zucchini Noodles

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!

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: American

Diet: Low Calorie

Servings: servings

Author: Megan Olson

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

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.
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