Paleo Chicken Piccata Recipe

Paleo chicken piccata

  • serves 2
  • Easy

This recipe for paleo chicken piccata is quick and easy to make, low-calorie, freezable and, you've guessed it, paleo diet-friendly



  • skinless chicken breasts 2
  • olive oil
  • capers 2 tbsp, rinsed
  • garlic 1 clove, crushed
  • lemon 1, 1/2 zested and juiced, 1/2 sliced
  • chicken stock 200ml
  • flat-leaf parsley 1/2 a bunch, chopped
  • green salad and cauliflower rice to serve


  • Step 1

    Cut the chicken breasts through the middle lengthways, to open them out like a book. Put them between 2 pieces of clingfilm and bash them with a rolling pin to 1cm thick.

  • Step 2

    Heat 1 tsp oil in a frying pan. Fry the flattened chicken breasts for 4 minutes on each side until golden and cooked through. Remove from the pan, season and leave to rest under foil.

  • Step 3

    Add the capers and garlic and fry for a minute, then add the lemon juice, zest and stock. Simmer for a few minutes until the sauce thickens slightly. Add the chicken back to the pan, with the lemon slices and parsley, and spoon over the sauce. Serve with a green salad and cauliflower rice.

Nutritional Information

  • Kcals 173
  • Fat 3.2g
  • Saturates 0.7g
  • Carbs 1.5g
  • Sugars 0.7g
  • Fibre 1.8g
  • Protein 33.7g
  • Salt 1g