Paleo Chicken Piccata
Elevate your weeknight dinner game with this Paleo Chicken Piccata, a healthy twist on the classic Italian favorite! Featuring tender chicken breasts coated in almond flour for a grain-free upgrade, this dish is bursting with vibrant flavors from fresh lemon juice, savory chicken broth, and briny capers. The sauce, enriched with creamy ghee and aromatic garlic powder, delivers a perfectly balanced blend of tangy and buttery goodness. Ready in just 40 minutes, this gluten-free and dairy-free recipe is ideal for a quick yet elegant meal. Serve it with a side of roasted vegetables or cauliflower rice for a complete, paleo-friendly plate that’s sure to impress. Garnished with fresh parsley, this dish is as beautiful as it is delicious!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup almond flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 0.25 cup lemon juice
- 0.5 cup chicken broth
- 2 tablespoons capers
- 2 tablespoons ghee
- 2 tablespoons fresh parsley
- 0.5 teaspoon garlic powder
Instructions
Place each chicken breast between two pieces of parchment paper or plastic wrap. Pound them gently with a meat mallet or rolling pin until they are about 1/2 inch thick.
Season both sides of the chicken breasts with the salt, black pepper, and garlic powder.
Place the almond flour in a shallow dish. Dredge each chicken breast in the almond flour, ensuring they are evenly coated, and shake off any excess.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the coated chicken breasts to the skillet.
Cook the chicken breasts for about 4-5 minutes on each side, or until the chicken is cooked through and the almond flour coating is golden brown. Remove the chicken from the pan and set aside on a plate.
In the same skillet, add the chicken broth, lemon juice, capers, and ghee. Stir the mixture and bring it to a gentle simmer.
Return the chicken breasts to the skillet, spooning some of the sauce over the top. Let them simmer in the sauce for about 5 minutes.
Remove the chicken breasts and plate them. Stir the fresh parsley into the sauce in the skillet before pouring the sauce over the chicken.
Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.2 g | 184% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 3556 mg | 155% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 5.4 g | ||
| Protein | 237.0 g | 474% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 261 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
