Healthy version of a classic chicken dish. Gluten-free, low-carb, Paleo, and keto-friendly.
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Preparation Time
5 minutesCooking Time
15 minutesDifficulty Rating
1Health Level
4Serves
2
Ingredients
- 1 chicken breast, preferably organic pastured, halved - with skin for keto version
- ¼ cup / 60 ml almond meal
- 1 Tbsp. / 14 ml parsley, chopped
- 2 Tbsp. / 30 ml coconut oil
- 2 Tbsp / 30 ml capers
- ½ cup / 120 ml chicken broth, preferably organic pastured
- 2 cloves garlic, minced
- 2 oz / 60 ml lemon juice
- 2 Tbsp. / 30 ml lemon peel, shredded
Directions
- Mix together almond flour and seasonings. Coat chicken with the blend.
- Warm oil in lidded skillet over medium-high heat. Add coated chicken, cover, lower heat to low-medium, and sauté to golden brown, about 5 minutes on each side.
- Remove chicken and set aside.
- Add remaining ingredients to pan, return heat to medium-high and bring to a boil. Allow to boil for 30 seconds, stirring constantly.
- Add chicken to the sauce and lower heat to medium. Cook until the sauce is thick and glossy, stirring constantly, about 5 minutes.
I did not like this recipe and I love Chicken Piccata! I had a couple problems with the recipe- 1st, the chicken did not get the nice crisp golden texture that I get with my normal recipe, using olive oil and coating the chicken with flour. Second, when I added the tapioca flour, it clumped together really badly. I did not like the coconut flavor in this dish. Are there any other options to get the golden color on the chicken and somehow get some clarified butter added to this recipe, instead of the tapioca flour?
Hi, McInroe. This recipe was submitted by one of our Clubmembers, so we can’t really speak to the details, but you can fix it as you wish, particularly with good ingredients like clarified butter, as long as you don’t overdo.
What is the calorie count per serving?
Hi, Richard. We don’t work with calories in this program, but I can tell you that each serving of this recipe yields about 15 grams each of carbohydrate, protein, and fat.
Seems that your recipes suggest mostly coconut oil, why? Not one of my favorites, I prefer olive oil, is there a benefit to coconut over olive?
Hi, flazhman. This and many other recipes with coconut oil were actually submitted by some of our clubmembers. We do indeed encourage olive oil in most of the Trim Down Club recipes. The advantage of coconut oil is only if you need hardened fat, and would otherwise use margarine.
why would we ever use margarine??
I too prefer olive oil! I like grape seed oil as well. It is a wee bit expensive but it handles higher temperatures than olive oil. It has a lot of health benefits as well!
I use coconut oil for cooking and olive oil raw, for salads , vegetables and some seafood
How can I print out these recipes?
Barb
Hi, barme01. Just use your regular printing function. If that doesn’t work for you, you can request tech support through the “Contact Us” link below.
Barb:
Perhaps you have already tried this, but…..
Using my computer, I copied and pasted into a Word or Publisher application. Then printed this recipe. I did have to adjust the side margins, using Publisher; but it worked.
Geri
Where would I find almond flour and tapioca flour?
Hi, cjc512. At most grocery stores, including warehouse types such as CostCo and Walmart, as well as Whole Foods Market.