Low Carb Chicken Piccata Zoodles

This Low Carb Chicken Piccata Zoodles recipe is everything there is to love about piccata... except for the carbs. You won't miss them!

Chicken Piccata is one of our favourite quick meals to make.

When I went low carb, obviously I was going to need to find a way to make it diet-friendly!

Two main issues:

1. We generally serve it with rice or pasta

2. The chicken is breaded before frying.

Luckily, these were easy issues to work around!

For one, we substituted the base for zucchini noodles, or “zoodles”.

This is a very easy, tasty way to get rid of the bulk of the carbs associated with a pasta base.

When cooked properly - that is, NOT overcooked to mush! - zoodles are fantastic!

Secondly, I “breaded” the chicken in almond flour.

This allows for a great tasting chicken, but presents a secondary issue: There is no flour in the pan, to thicken the sauce.

So, I worked around this by adding a bit of gelatin to the sauce, to give it a bit of a thicker texture.

Combined with cooking it down a bit, this is an ideal solution, and produces a super tasty final dish!

Making Zoodles

I'm still surprised that we got on the zoodles bandwagon, given our first exposure to spiralizing.

Many years ago, I bought a handheld spiralizer. It had kind of a conical interior, looking somewhat like an inverted cheese grater.

It was awful.

It took so long to try and get anything out of it, and basically did end up grating the zucchini. I never really figured out how to use it, and never once produced anything resembling spiralized noodles from it.

Very frustrating!

I can’t remember how I heard of the spiralizer we have been using for the past several years - This one.

It was something like $22 at the time, we had been seeing all kinds of enticing zoodle recipes at the time, and we figured we’d give it one last shot.

There was basically NO learning curve to this one. Super easy to use, we were churning out piles of beautiful veggie spirals in minutes!

There are two plates that make wider/thicker zoodles, which is what we use for these zoodles. Aside from that, we’ll use some of the medium / smaller ones to spiralize other vegetables for salads and such.

Love it - and now zoodles are in regular rotation here!

How to Make Low Carb Chicken Piccata Zoodles

Full recipe follows, but here is a pictorial overview:

Spiralize the zucchini, set aside.

Sprinkle gelatin over chicken stock. Stir, set aside.

Slice chicken breasts in half - through the thickness - to make 4 thin chicken breast pieces. Cut each into 2-3 smaller pieces.

Brush chicken all over with mayo, season with salt and pepper, then dredge through the almond flour.

In a large pan, cook chicken in butter until browned on both sides. Remove from pan and set aside.

Pour wine into the pan. Add lemon juice and gelled chicken stock, allow to simmer for 2 minutes.

Add capers to the pan, then season with salt and pepper, to taste.

Gently add chicken back to the pan, continue simmering for another 3 minutes, flipping chicken halfway through.

Add zoodles to the pan, stir to coat and allow to cook for another 2 minutes, or just until heated through.

Serve hot, topped with fresh parsley.

Note!

For prettier presentation, you can take out the chicken before adding the zucchini.

Divide the zucchini between 2 serving dishes, top with chicken, and pour any remaining sauce over.

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Low Carb Chicken Piccata Zoodles

This Low Carb Chicken Piccata Zoodles recipe is everything there is to love about piccata... except for the carbs. You won't miss them!

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Main Course

Cuisine: Italian

Diet: Diabetic, Gluten Free

Servings: 2 People

Calories: 628kcal

Equipment

• Spiralizer

Ingredients

• 1 large or 2 medium zucchini
• ⅓ cup chicken stock
• 1 packet unflavoured gelatin
• 2 small chicken breasts
• 2 tablespoon mayonnaise
• Salt and pepper
• ⅓ cup almond flour
• 2 tablespoon Butter
• ¼ cup dry white wine
• ⅓ cup fresh lemon juice
• 2 tablespoon capers drained
• 2 tablespoon Fresh parsley finely chopped

Instructions

• Spiralize the zucchini, set aside.
• Sprinkle gelatin over chicken stock. Stir, set aside.
• Slice chicken breasts in half - through the thickness - to make 4 thin chicken breast pieces. Cut each into 2-3 smaller pieces.
• Brush chicken all over with mayo, season with salt and pepper, then dredge through the almond flour.
• In a large pan, cook chicken in butter until browned on both sides. Remove from pan and set aside.
• Pour wine into the pan. Add lemon juice and gelled chicken stock, allow to simmer for 2 minutes.
• Add capers to the pan, then season with salt and pepper, to taste.
• Add chicken back to the pan, continue simmering for another 3 minutes, flipping chicken halfway through.
• Add zoodles to the pan, stir to coat and allow to cook for another 2 minutes, or just until heated through.
• Serve hot, topped with fresh parsley.

Notes

For prettier presentation, you can take out the chicken before adding the zucchini.

Divide the zucchini between 2 serving dishes, top with chicken, and pout any remaining sauce over.

Nutrition

Calories: 628kcal | Carbohydrates: 13g | Protein: 55g | Fat: 38g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 743mg | Potassium: 1229mg | Fiber: 3g | Sugar: 5g | Vitamin A: 974IU | Vitamin C: 42mg | Calcium: 86mg | Iron: 3mg

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