Paleo Lemon Chicken Piccata from This Doctor’s Kitchen
Chicken Piccata is my favourite Italian dish, traditionally made with flour, wine and tons of butter. While the original is tremendously tasty, it’s sadly not an option in our household due to my issues with gluten & dairy. I’ve realized that over the years that gluten and dairy flare up my acne and joint pain, and cause my autoimmune markers to absolutely sky rocket. Fried buttery chicken may be tasty, but not tasty enough to risk the return of skin issues, pain and debilitating fatigue. With dietary staples gluten and dairy ‘off the table’ (literally) it’s forced me to become a more creative cook.
We’ve had a ton of grey raining days this summer and when it’s gloomy outside I love to cook something bright and fresh. This lemony chicken tastes like a sunny summer day. Healthy and delicious, this gluten free, grain free, dairy free, sugar free meal is my go-to clean and easy dinner. Garlicky spicy almond flour replaces wheat flour, and coconut oil serves as a delicious and healthier alternative to butter. It’s our favourite quick and healthy weeknight dinner.
Paleo Lemon Chicken Piccata
This delicious lemony chicken is a crusted with almond flour and fried in coconut oil. We make this dish almost once a week, it's our favourite quick and healthy weeknight dinner.
Chicken Piccata Ingredients
- 2 large organic free-range chicken breast
- 2 eggs (optional)
- 1/3 cup almond flour
- 2 tbs garlic powder
- 2 tsp paprika
- 2 tbs coconut oil
- 2 tbs organic butter or ghee (or more coconut oil if you're avoiding dairy)
- 1 tsp salt
- pepper to tast
- 1 tbs capers
- 4 cups arugula
- 1 lemon, juiced
- 2 tbs olive oil
Start by using a sharp knife to butterfly your chicken breasts (slice in half, lengthwise). In a small bowl whisk the eggs until well mixed, season the chicken with salt and pepper then dip the thinly sliced chicken into your whisked eggs, coating completely (I actually don't do well with eggs so we usually omit this step but the almond flour coating does stick a little better with the egg wash, if you're okay with eggs then I recommend doing this step). In a separate clean bowl mix the almond flour with your spices then dip the egg-coated chicken breasts into this flour mixture. Heat your coconut oil + ghee/butter on medium high in a large skillet and add the chicken to your preheated skillet. Sprinkle half your lemon juice on top of the chicken then fry on both sides until cooked through and golden brown (typically 3 minutes each side). Once cooked remove the chicken breasts and throw the drained capers into the remaining oil on your hot skillet to crisp them up.
Place 2 cups of arugula on each plate and drizzle with olive oil and the remaining lemon juice. Top arugula with cooked chicken and some crispy capers to serve.