Chicken Piccata with Zucchini Noodles.

It’s hard to find a dairy-free version of this Italian dish. Coconut milk makes this just as creamy and delicious as the traditional version.

Paired with zucchini noodles for a lower carb, gluten-free, dairy-free and paleo meal.

Serves 3. Enjoy!

INGREDIENTS

  • 3 organic chicken cutlets
  • 1 tsp pink or sea salt
  • 1 tsp cracked pepper
  • 1 cup almond flour
  • 2 tbsp extra virgin olive oil
  • ½ yellow onion, cut into slices
  • 4 garlic cloves, minced
  • Juice of 1 organic lemon
  • 1 cup chicken broth (gluten-free)
  • 1 tsp tapioca flour
  • ¼ cup coconut cream
  • ¼ cup capers, drained
  • 9 oz zucchini noodles (organic)

 

INSTRUCTIONS

Heat up large skillet over medium heat. Add oil. Season chicken with salt and paper. Add almond flour to a shallow plate then dredge chicken into flour. Place in hot pan and cook for 4 minutes each side, it should be a golden brown. Once chicken is cooked through set aside on a plate, reserving the oil in the pan.

Add onion and saute until softened. Stir in garlic and cook another minute. Add lemon juice, broth and tapioca flour and combine all ingredients. Bring to a boil for 3 minutes then stir in coconut cream, capers and noodles. Heat up again until lightly bubbling. Add in chicken, and spoon sauce over the top. Serve hot.