Paleo chicken piccata
Published: July 8, 2016 at 11:24 AM
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Serves 2
Easy
Total time: 20 mins
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This recipe for paleo chicken piccata is quick and easy to make, low-calorie, freezable and, you've guessed it, paleo diet-friendly
Low calorie
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Ingredients
Nutrition
-
2 skinless chicken breasts
-
olive oil
-
2 tbsp capers
rinsed
-
1 clove garlic
crushed
-
1 lemon
½ zested and juiced, ½ sliced
-
200ml chicken stock
-
½ a bunch flat-leaf parsley
chopped
-
green salad and cauliflower rice
to serve
Nutrition: per serving
-
kcal173
low
-
fat3.2g
-
saturates0.7g
-
carbs1.5g
-
sugars0.7g
-
fibre1.8g
-
protein33.7g
-
salt1g
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Method
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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.
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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.
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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.
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