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High Protein Chicken Piccata – LOW CAL

Chicken Piccata – LOW CAL

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Course: Main Meals
Keyword: Week 13
Cooking Method: Stovetop
Recipe Type: Poultry
Servings: 1 serving
Calories: 402kcal


  • 5 oz chicken breasts
  • 1 egg white
  • tbsp almond flour
  • ½ tsp salt
  • ½ tsp Italian seasoning
  • Pinch black pepper
  • tsp olive oil
  • 2 tsp garlic minced
  • 2 tbsp shallots minced
  • 2 tbsp capers
  • 2 tbsp lemon juice
  • ¼ cup chicken stock
  • 3 cups yellow squash spiralized
  • lemon wedges for garnish


  • POUND chicken breast out to about ¼” thickness.
  • PLACE the egg in a shallow dish and whisk lightly. Combine the almond flour and seasonings in another shallow dish and mix until combined.
  • DIP the chicken in the egg white then dredge in the seasoned almond flour.
  • HEAT the olive oil in a large pan over medium heat and pan fry the chicken for 2-3 minutes per side, until browned.
  • ADD the garlic and shallots and cook for about 2 minutes, until softened.
  • ADD the capers, lemon juice, and chicken stock and simmer for 2-3 minutes, until the liquid has reduced by about half.
  • REMOVE chicken and add the squash noodles to the pan. Toss until fully coated in sauce and softened.
  • PLATE the squash noodles, top with chicken and any remaining sauce. Garnish with lemon wedges.


Calories: 402kcal | Carbohydrates: 21g | Protein: 44g | Fat: 16g | Fiber: 5g | Net Carbs: 16g