Trying Paleo for health reasons, but still missing Italian food? Zesty, buttery, and full of flavor, this healthy chicken piccata recipe tastes like the real thing. It’s a quick meal, simple, and delicious, and great for serving guests! Really looking to impress? This recipe is amazing served with gluten-free cannolis and a glass of organic red wine. The complete Italian meal of your dreams that you’ve been missing!
*Note: If you really can’t give up the pasta/grains, (lemony Italian gluten-free chicken pasta might be more your style.
The Recipe Process
The (paleo) healthy chicken piccata recipe begins by coating thinly sliced chicken breast cutlets in tapioca flour and pan frying them. Meanwhile, the zucchini noodles can be fried in another pan for 5-7 minutes. When the thin coating is crispy, the chicken is removed from the pan. Then the lemon juice, onion, garlic, capers, and chicken broth are added and cooked. The sauce is thickened slightly with tapioca flour…then the chicken and sauce is served over the zoodles. Surprisingly easy!
Make it Fast and Easy with a Spiralizer
Never made zoodles (zucchini noodles) before? I’m super picky about my paleo foods – prior to going gluten-free, I actually ate pretty much nothing other than fruit and pasta/grains. But these definitely make my top three grain-free replacements; second only to spaghetti squash. They are amazingly delicious, take on flavor really well, and just in general work really easy as a low-carb/grain-free/paleo pasta substitute.
They seem really complicated but are super easy using a spiralizer. If you haven’t used one before and are vegan or paleo, they are definitely worth the investment. My local health food store’s produce department packages up about one serving of fresh spiralized product for around $5-$6 and I can make about four servings for the same price using organic produce at home. It takes me about three minutes as well. This is the first recipe I’ve posted using my spiralizer, but you will definitely see more to come!
Enjoy! Here’s to regaining our sparkle together,
Paleo Chicken Piccata
- ½ cup + 1 teaspoon organic tapioca flour divided
- Salt and black pepper to taste
- 6 boneless/skinless chicken breasts halves or thin-sliced chicken breast cutlets
- 4 tablespoons butter or ghee for Paleo
- 5 tablespoons olive oil
- 4 or 6 small large zucchini
- ½ cup lemon juice
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 jar capers about 3.75 oz, rinsed
- ½ cup chicken broth
- 4 tablespoons chopped fresh parsley
- Add ½ cup tapioca flour to a large bowl. Mix in salt and black pepper. Press the chicken into the mixture and shake off the excess.
- Heat 2 tablespoons of butter & 2 tablespoons of olive oil in a large skillet and add three of the floured chicken breasts. Cook for 2-3 minutes per side or until golden. Transfer to a plate. Add 2 more tablespoons of butter and 2 more tablespoons olive oil. Fry the other three chicken breasts. Transfer to a plate.
- Meanwhile in another large skillet, heat remaining tbsp olive oil. Cut ends off zucchini and make into “zoodles.” Sauté for 5-7 minutes or until tender. Set aside.
- Add lemon juice, onion, garlic, capers, and chicken broth in the skillet the chicken was cooking in. Bring to boil, scraping pan to loosen up the browned bits. Add 1 teaspoon tapioca flour and boil for one minute.
- Return all chicken pieces to skillet and cook for additional one minute.
- Plate zoodles and top with chicken piccata. Sprinkle chopped parsley. Serve.
*Zoodles i.e. zucchini noodles are most commonly made using a spiralizer.