Keto Chicken Piccata
A vibrant, keto-friendly twist on the classic Italian piccata, featuring tender chicken with a lemon-caper sauce.
Ingredients
- 4 boneless skinless chicken breasts
- 2 tbsp olive oil
- 1/4 cup chicken broth
- 2 tbsp lemon juice freshly squeezed
- 2 tbsp capers drained
- 1/4 cup almond flour
- 1/4 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season the chicken breasts with salt, pepper, and garlic powder.
- Dredge chicken in almond flour, shaking off excess.
- Heat olive oil in a skillet over medium-high heat.
- Cook chicken for 5-6 minutes per side, until golden and cooked through.
- Remove chicken and set aside.
- In the same skillet, add chicken broth, lemon juice, and capers. Stir to combine.
- Return chicken to the skillet and simmer for 2-3 minutes, allowing flavors to meld.
- Garnish with fresh parsley, and serve with your favorite low-carb side dish.
Notes
Nutritional Information (Per Serving)
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 34g
Vitamins and Minerals (Per Serving)
- Vitamin A: 4%
- Vitamin C: 20%
- Calcium: 2%
- Iron: 6%
- Vitamin K: 8%
Additional Notes/Tips to Enhance Flavor for the Recipe
- For extra richness, add a dollop of grass-fed butter to the sauce.
- Serve with zucchini noodles or cauliflower rice to keep it low-carb and filling.
- Don’t skimp on the lemon—its acidity is what makes this dish shine.
- Make this dish your own by adding a pinch of chili flakes for a spicy kick.