Paleo Chicken Piccata
A flavorful, light dish featuring juicy chicken, lemon, capers, and fresh herbs in a rich, paleo-friendly sauce.
Ingredients
- 2 boneless skinless chicken breasts
- 1/4 cup almond flour
- 2 tbsp olive oil
- 2 tbsp ghee or butter if you’re feeling wild
- 1/4 cup lemon juice fresh, of course
- 2 tbsp capers
- 1/4 cup chicken broth
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season chicken breasts with salt and pepper, then coat in almond flour.
- Heat olive oil and ghee in a skillet over medium heat.
- Add chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through.
- Remove chicken and set aside.
- In the same pan, add lemon juice, chicken broth, and capers, scraping up any browned bits.
- Let the sauce simmer for 2-3 minutes.
- Return the chicken to the pan, spoon sauce over the top, and cook for 1 more minute.
- Garnish with fresh parsley and serve hot.
Notes
📊 Nutritional Values (per serving)
- Calories: 350
- Total Fat: 25g
- Saturated Fat: 6g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 30g
💪 Vitamins & Minerals (per serving)
- Vitamin A: 5%
- Vitamin C: 30%
- Calcium: 4%
- Iron: 6%
- Magnesium: 8%
💁♀️ Notes & Tips to Elevate the Flavor
- For extra flavor, add a splash of white wine to the sauce.
- Serve with a side of cauliflower rice or steamed veggies for a complete paleo meal.
- You can even swap out chicken for turkey if you're feeling adventurous.