Chicken Piccata with Zoodles ~ Whole30
It’s almost time to start Whole30! Yes, that’s right, after enjoying it so much last January, we’re giving it a go again.
For those of you that follow me on Instagram, you may have seen me post this particular dish on my instastories more than once over the past year. It has become a favorite family dish (although Archer’s version is completely deconstructed), and I’ve been meaning to share it with you for a while.
I’m going to try to post several Whole30 recipes here on the blog over the next few weeks but please forgive me if the photos aren’t the greatest. I’ll likely be taking them well after dark in a dimly lit kitchen or dining room (as was this one)! Ugh, winter.
Also, don’t forget about these two delicious Whole30 recipes I posted previously:
Chicken Piccata with Zucchini Noodles
- 1 – 1 1/2 lb chicken breast
- 1/2 cup almond flour
- 2 Tbsp olive oil
- 3 Tbsp ghee
- 2 lemons
- 1 1/4 cup chicken broth
- 4 zucchinis
- 3 Tbsp capers
- 3 Tbsp chopped parsley
Cover chicken breast with plastic wrap. With a mallet or heavy pan, pound chicken breast until thin (about 1/4-inch)*. Remove plastic wrap and season chicken with salt and pepper. Sprinkle with almond flour until coated.
Heat olive oil in a large skillet over medium-high heat. Add chicken breast and cook 4 minutes, then flip and cook 4 minutes more, or until no longer pink in the middle. Transfer to a plate.
Reduce heat to medium-low and add ghee. When melted, add the joice of 2 lemons and the chicken broth. Increase heat to medium and simmer 5 minutes, until liquid is slightly reduced.
Meanwhile, use a spiralizer to make your zucchini noodles. (Alternatively, use a vegetable peeler to to peel into long, thin strips). Add to the sauce and cook 4 to 5 minutes, until noodles are softened.
Return chicken to the pan with capers and chopped parsley. Cook 1 minute more to warm through. Divide onto plates and enjoy!
*Alternatively, you can purchase thin sliced chicken breasts and avoid pounding!
Adapted from PlateJoy