Name: Italian Chicken Piccata with Zucchini Noodles
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); 1/2 cup gluten-free all-purpose flour; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 2 tbsp capers, drained; 1/2 cup low-sodium chicken broth; 1/4 cup fresh lemon juice (about 2 lemons); 1/4 cup fresh parsley, chopped; 4 medium zucchinis (spiralized into noodles)

Italian Chicken Piccata with Zucchini Noodles

CaramelizedSage9663

This Italian Chicken Piccata with Zucchini Noodles offers bright, zesty flavors while supporting your goals to lose weight and manage insulin resistance. Lean, pan-seared chicken is paired with a tangy lemon-caper sauce, delivering classic Italian taste without gluten or heavy carbs. Instead of pasta, spiralized zucchini noodles absorb the delicious sauce and keep the meal light, nutrient-rich, and low in calories. This recipe brings satisfying textures and vibrant color to your dinner table, and it's so easy and quick to make you'll want it in your regular rotation!

Ingredients

Instructions

Pat chicken breasts dry and slice each in half horizontally to create thinner cutlets. Season both sides with salt and pepper.
Place gluten-free flour in a shallow bowl. Dredge each chicken cutlet lightly in the flour, shaking off excess.
Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add half the chicken cutlets and cook 3-4 minutes per side until golden and cooked through. Remove to a plate. Repeat with remaining oil and chicken.
Reduce heat to medium. Add capers to the empty pan and cook for 1 minute. Add chicken broth and lemon juice, scraping up browned bits. Let simmer for 2-3 minutes to reduce slightly.
Return chicken to the pan; spoon sauce over. Simmer 2 minutes. Remove from heat and sprinkle with parsley.
Meanwhile, heat another large skillet over medium. Add zucchini noodles and toss for 2-3 minutes until just tender but not soggy. Season lightly with salt and pepper.
To serve, divide zucchini noodles among plates. Top with chicken and spoon lemon-caper sauce over each portion.