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Short on time and limited in ingredients? If you have lemons (I always have those or limes around), dried parsley and some chicken ready to cook up, you can easily throw together this simple dish with lots of flavor. And, I especially love the chicken and lemon juices on my cauliflower rice!

This recipe was modified from the original by SavoryTooth.com, and an expanded article for this recipe will be forthcoming.

Dairy-Free Lemon Chicken Piccata

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Recipe by J. Irish, Ketolicious Eats Course: DinnerCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Macros: 472 calories | 32.9g protein | 7.3g net carbs | 31.7g fat

Ingredients

Chicken + Breading Ingredients
2 2 free-range chicken breasts or thighs, cut into roughly 1” thick pieces
1/2 cup 1/2 almond flour
1/2 teaspoon 1/2 paprika
1/2 teaspoon 1/2 Himalayan pink salt
1/2 teaspoon 1/2 black pepper
4 to 6 tablespoons 4 to 6 butter-flavored coconut oil (I like the organic Nutiva brand) or pastured ghee can be used for those that use lactose- and casein-free dairy
2 2 organic lemons, juiced, and zested (opt)
1/2 teaspoon 1/2 red chili flakes
2 tablespoons 2 fresh chopped (is more flavorful) or dried parsley
24 ounces 24 frozen cauliflower rice
1/2 cup 1/2 organic chicken bone broth

Directions

In a medium pan, add 2 tbsp avocado oil, and cook the cauliflower rice until warm, and then set aside or leave on low heat.
Lightly season the chicken with salt and pepper.
Then, in a large plate or a small casserole dish, add the almond flour and paprika.
Next, dredge the chicken in the almond flour mixture, and set aside on another plate.
In a large stainless steel skillet on medium heat, melt 4 tbsp of the butter-flavored coconut oil, and cook the chicken for about 5 minutes on each side until golden brown. Transfer to another plate, and set aside.
Now, on low heat, add to the large skillet the remaining coconut oil, lemon juice, red chili flakes, and bone broth (optional). Stir up any bits and remnants cooked on the skillet from the chicken.
Increase the heat to a simmer, and add back in the chicken breasts and most of your parsley. Cook for another 5-10 minutes until ready to serve.
Serve over a bed of cauliflower rice, layered with the chicken, lemon broth/juices, lemon zest (optional), and garnish with parsley.