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Gluten-Free Chicken Piccata with Roasted Asparagus and Mashed Cauliflower

Gluten-Free Chicken Piccata with Roasted Asparagus and Mashed Cauliflower

By MMC

Total: 30 minutes
Gluten-FreeDinnerChicken Dishes

Ingredients

  • 5 oz Boneless skinless chicken breast
  • 1 tbsp Almond flour
  • 1 whole lemon Juice of lemon
  • 1 tbsp Capers
  • 1 tsp Butter
  • 1 tsp Olive oil
  • 1 cup Roasted asparagus
  • 1 cup Mashed cauliflower
  • to taste n/a Salt
  • to taste n/a Black pepper

Instructions

1

Prepare the chicken breast by pounding it to an even thickness of about 1/2 inch (optional, for even cooking). Season both sides with salt and black pepper.

2

Place almond flour on a plate. Lightly coat each chicken breast piece with almond flour, shaking off the excess.

3

In a skillet over medium heat, add 1 teaspoon of olive oil. Once hot, add the coated chicken breast. Cook for 3-4 minutes on each side until golden brown and cooked through. Remove and set aside.

4

In the same skillet, add 1 teaspoon of butter, lemon juice, and capers. Stir well, scraping any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to reduce slightly.

5

Return the cooked chicken breast to the skillet and spoon the lemon-caper sauce over the top. Cook for another minute to heat through. Remove from heat.

6

Serve the chicken piccata with 1 cup of roasted asparagus and 1 cup of mashed cauliflower. Drizzle any remaining sauce over the chicken and vegetables for added flavor.

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Gluten-Free Chicken Piccata with Roasted Asparagus and Mashed Cauliflower

By MMC

Gluten-FreeDinnerChicken Dishes
Gluten-Free Chicken Piccata with Roasted Asparagus and Mashed Cauliflower - Boneless skinless chicken breast, Almond flour recipe

This Gluten-Free Dinner Chicken Dishes recipe is ready in 30 minutes and features Boneless skinless chicken breast, Almond flour, Juice of lemon and other delicious ingredients. Contains 400 calories total.

30 minutes

Ingredients

  • 5 oz Boneless skinless chicken breast
  • 1 tbsp Almond flour
  • 1 whole lemon Juice of lemon
  • 1 tbsp Capers
  • 1 tsp Butter
  • 1 tsp Olive oil
  • 1 cup Roasted asparagus
  • 1 cup Mashed cauliflower
  • to taste n/a Salt
  • to taste n/a Black pepper

Instructions

1

Prepare the chicken breast by pounding it to an even thickness of about 1/2 inch (optional, for even cooking). Season both sides with salt and black pepper.

2

Place almond flour on a plate. Lightly coat each chicken breast piece with almond flour, shaking off the excess.

3

In a skillet over medium heat, add 1 teaspoon of olive oil. Once hot, add the coated chicken breast. Cook for 3-4 minutes on each side until golden brown and cooked through. Remove and set aside.

4

In the same skillet, add 1 teaspoon of butter, lemon juice, and capers. Stir well, scraping any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to reduce slightly.

5

Return the cooked chicken breast to the skillet and spoon the lemon-caper sauce over the top. Cook for another minute to heat through. Remove from heat.

6

Serve the chicken piccata with 1 cup of roasted asparagus and 1 cup of mashed cauliflower. Drizzle any remaining sauce over the chicken and vegetables for added flavor.

Nutritional Information

Calories per Serving: 400

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