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Lemon Chicken Piccata

This healthy dinner is not only packed with explosions of flavor, it is simple and easy to prepare. Complies with the Whole30 food program, too!
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Course: dinner
Cuisine: Italian
Keyword: chicken, healthy, lemon, whole30
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 333kcal
Author: Megan Porta

Ingredients

  • 4 boneless skinless chicken breast halves
  • 1/4 cup olive oil
  • 1/2 cup almond flour
  • salt and pepper
  • juice of 2 lemons 1/2 cup
  • 1 cup chicken broth
  • 1/4 cup capers
  • chopped flat-leaf parsley and lemon slices for topping

Instructions

  • Preheat oven to 350 degrees F. Coat a 9×13 baking dish with cooking spray and set aside. Place the chicken breast halves between two pieces of wax paper and pound to 1-inch thickness using a mallet or heavy wooden spoon.
  • Heat the olive oil in a skillet over medium heat and pour the almond flour, salt and pepper onto a small plate. Mix together and spread into an even layer. One at a time, place the chicken in the flour mixture, ensuring the entire surface is coated. Place the coated chicken into the skillet with the hot oil, cover, and cook for 4-5 minutes per side. Place the cooked chicken in a single layer in the prepared baking dish.
  • Add the lemon juice, chicken broth and capers to the skillet and bring the mixture to a boil, scraping up remnants from the pan. Remove from the heat and pour over the chicken in the baking dish. Bake in the preheated oven for 20 minutes.
  • Top with parsley and extra lemon juice and serve over cooked pasta or Roasted Sweet Potatoes!

Nutrition

Calories: 333kcal | Carbohydrates: 4g | Protein: 27g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 649mg | Potassium: 465mg | Fiber: 2g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg