High Protein Chicken Piccata – LOW CAL
Ingredients
- 5 oz chicken breasts
- 1 egg white
- 1½ tbsp almond flour
- ½ tsp salt
- ½ tsp Italian seasoning
- Pinch black pepper
- 1½ 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
Instructions
- 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.
Nutrition
Calories: 402kcal | Carbohydrates: 21g | Protein: 44g | Fat: 16g | Fiber: 5g | Net Carbs: 16g