Paleo chicken piccata
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 2 skinless chicken breasts
- olive oil
- 2 tbsp capersrinsed
- 1 clove garliccrushed
- 1 lemon½ zested and juiced, ½ sliced
- 200ml chicken stock
- ½ a bunch flat-leaf parsleychopped
- green salad and cauliflower riceto serve
Nutrition: per serving
- kcal173low
- fat3.2g
- saturates0.7g
- carbs1.5g
- sugars0.7g
- fibre1.8g
- protein33.7g
- salt1g
Method
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.
