Paleo Chicken Piccata with Zucchini Noodles

Ingredients

• 4 halves Chicken Breast
• 4 medium Zucchini
• 1/4 cup Almond Flour
• 3 tablespoons Olive Oil
• 1/4 cup Lemon Juice
• 1/2 cup Chicken Broth
• 2 tablespoons Capers
• 2 cloves Garlic
• 2 tablespoons Parsley
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Place the 4 chicken breast halves between two sheets of parchment paper or plastic wrap. Using a meat mallet or heavy pan, pound each chicken breast to an even 1/2-inch (1.25 cm) thickness. Season both sides of the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place the 1/4 cup almond flour in a shallow dish, then dredge each chicken breast in the flour, shaking off any excess.
2. 2Heat the 3 tablespoons olive oil in a large 12-inch (30 cm) skillet over medium heat (approximately 325-350°F / 160-175°C). Carefully place the floured chicken breasts in the hot oil and cook for 5-7 minutes per side, until they are golden brown and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C). Remove the cooked chicken from the skillet and set it aside on a plate.
3. 3Reduce the heat to medium-low. Add the 2 cloves garlic (minced) to the same skillet and cook for 1 minute, stirring constantly, until fragrant.
4. 4Pour in the 1/4 cup lemon juice and 1/2 cup chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Stir in the 2 tablespoons capers and bring the mixture to a gentle simmer. Continue to simmer for 2-3 minutes, or until the sauce has slightly thickened.
5. 5While the sauce simmers, use a spiralizer to create noodles from the 4 medium zucchini. Add all the zucchini noodles to the skillet with the sauce and toss them gently to coat. Cook for 2-3 minutes, stirring occasionally, until the noodles are tender-crisp.
6. 6Return the cooked chicken breasts to the skillet, nestling them among the zucchini noodles. Spoon the sauce and noodles over the chicken. Garnish immediately with the 2 tablespoons parsley (chopped) and serve.

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