My favorite Whole 30 recipe

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Whole 30 Chicken Piccata

Here I am my third week into Whole 30 and I am continuously trying to find new ways to make old recipes. 
🍴🍴🍴
One of my favorite meals that my Father in Law makes is his homemade Chicken Piccata It is seriously one of THE best meals I have ever had! Before him I didn't even know what capers or Chicken Piccata were (he has taught me so much when it comes to cooking).  On that note, lets get cooking 😜

Since his chicken piccata is one of my favorites, I decided to try and remake it, but instead the whole 30 version!

Whole 30 Chicken Piccata

Ingredients

1 lb of chicken breast
1 egg
1/4 cup coconut flour
1/2 cup almond flour
1 tsp onion powder
1 tsp salt
1 tsp lemon zest
A few pinches of salt and pepper
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Avocado oil or extra virgin olive oil for pan frying
1/2 cup chicken stock
1/3 cup lemon juice
1/4 cup capers
1 Lemon
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(Optional)
Any Veggie Noodle (I used Zucchini)
1/2 lemon juice
1 tbsp oil
1 tbsp capers

Instructions

1. Preheat oven to 375.
2. Place chicken breast on cutting board and slice down the middle length wise (to make thinner pieces of chicken) or leave whole chicken breasts. Pound thin with a meat hammer. Season with a few pinches of salt and pepper. 
3. On a plate combine 1/4 cup coconut flour, 1/2 cup almond flour, 1 tsp onion powder, 1 tsp salt, and 1 tsp lemon zest. Stir in evenly. 
4. Crack egg in a separate bowl and scramble to make an egg wash. 
4. Place skillet over med-high heat and place either of your oils in it to start warming. 
5. While oil is heating dip each piece of chicken in egg wash and then dip in flour mix. Evenly coat both sides and carefully set on plate. 
6. When oil starts to crackle set 2-3 chicken breasts in oil to brown (about 2-3 minutes). Flip to brown other side as well. Set on baking sheet.
7. Start cooking veggie noodles in sauce pan with 1/2 of a lemon juiced into the pan, 1 tbsp oil, and a tbsp of capers. 
8. Put all chicken breasts on sheet and place in oven with a few lemon slices and cook for 10-15 minutes (until there is no pink or you check with a meat thermometer). 
9. Mix 1/2 cup chicken stock, 1/3 cup lemon juice, and 1/4 cup of (washed and drained) capers. Pour in clean frying pan and place on med-high heat until it starts to boil. 
10. Pull chicken out of oven and cook in caper mixture for about 2-3 minutes each side of chicken. 
11. Drain veggie noodles and set on plate. Place finished chicken on top of noodles. garnish with capers and a slice of lemon. 
ENJOY





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