Keto Chicken Piccata with Zucchini Noodles

Indulge in a classic Italian favorite reimagined for the keto diet with this Keto Chicken Piccata served over a bed of fresh zucchini noodles. This dish combines the tangy zest of lemon and capers with succulent chicken, all tied together with the garlicky, buttery goodness that makes piccata an irresistible delight. Perfect for a sophisticated dinner that won't disrupt your macros!

Course Dinner

Cuisine Italian

Keyword Keto Chicken Piccata, Keto Dinner, Low Carb Italian, Zucchini Noodles

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 490kcal

Equipment

Meat mallet or rolling pin
Shallow dish
Large skillet
Spatula
Spiralizer

Ingredients

4 pieces Chicken breast, boneless and skinless (about 2 lbs or 900g)
½ cup Almond flour (56g)
1 tsp Sea salt (6g)
½ tsp Ground black pepper (1g)
3 tbsp Extra virgin olive oil (45ml)
4 tbsp Butter, unsalted (56g)
2 cloves Fresh garlic, minced (6g)
1 cup Chicken broth, low sodium (240ml)
2 Lemons, juiced and zest grated
¼ cup Capers, drained (35g)
¼ cup Parsley, fresh, chopped (15g)
4 medium Zucchini, spiralized into noodles (about 800g)

Instructions

Start by placing the chicken breasts between two sheets of plastic wrap and gently pound them with a meat mallet or rolling pin to an even thickness of about 1/2 inch (1.3 cm).
In a shallow dish, combine the almond flour, sea salt, and black pepper. Dredge each chicken breast in the almond flour mixture, shaking off any excess.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside, keeping it warm.
In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
Add the chicken broth, lemon juice, and zest to the skillet, bringing the mixture to a simmer. Let it cook for about 5 minutes, allowing the sauce to reduce slightly.
Stir in the capers and the remaining 2 tablespoons of butter, and continue to simmer the sauce for another 2-3 minutes, until the butter is melted and the sauce has thickened a bit.
Return the chicken to the skillet, spooning the sauce over the breasts, and cook for an additional 3 minutes to reheat the chicken.
While the chicken is reheating, heat the remaining 1 tablespoon of olive oil in another skillet over medium heat. Add the spiralized zucchini noodles and sauté for 2-3 minutes until just tender.
Serve the chicken breasts over a mound of zucchini noodles, spoon the piccata sauce over the top, and garnish with fresh chopped parsley.

Notes

For the best texture, do not overcook the zucchini noodles as they can become soggy. Adjust the seasoning of the piccata sauce according to your taste, and if you prefer a thicker sauce, you can let it reduce for a few more minutes or add a pinch of xanthan gum to thicken it without adding carbs. Enjoy your meal!

Nutrition