Paleo Chicken Piccata with Butternut Squash Noodles
Try this Paleo Chicken Piccata with Butternut Squash Noodles recipe, or contribute your own.
Try this Paleo Chicken Piccata with Butternut Squash Noodles recipe, or contribute your own.
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 egg, beaten
- for the chicken:
- 1/2 teaspoon dried parsley flakes
- olive oil to drizzle
- 3/4 cup almond meal
- for the butternut squash:
- 1 medium butternut squash peeled, blade d, noodles trimmed
- 2 skinless and boneless chicken breasts butterflied and then cut in half
- 1/3 up freshly squeezed lemon juice
- 1/2 up chicken stock low sodium
- 1/4 up capers rinsed
- 1/4 up freshly chopped parsley
- for the breading:
- 1/2 teaspoon dried oregano flakes
- Carbohydrate 40.7092004563329 g
- Cholesterol 46.53 mg
- Fat 10.2270729501452 g
- Fiber 8.49027522302875 g
- Protein 8.43859635733802 g
- Saturated Fat 1.07476048129085 g
- Serving Size 1 1 Serving (337g)
- Sodium 83.7115036455018 mg
- Sugar 32.2189252333042 g
- Trans Fat 0.766681245202095 g
- Calories 260 calories
Step-by-step
- Preheat the oven to 400 degrees.
- Meanwhile, spread the butternut squash noodles out on a baking sheet, drizzle with (optional) olive oil and season with garlic powder, salt and pepper.
- Bake the noodles for 8-10 minutes or until al dente, tossing halfway through.
- While the butternut squash cooks, place the egg into a shallow dish and then combine all of the ingredients for the breading into another shallow dish, making sure to mix thoroughly.
- Dip each chicken portion into the egg and then dip both sides into the breading mixture to coat.
- Set aside on a clean plate and season with salt and pepper.
- Place a large skillet over medium-high heat and add in the olive oil.
- Once oil heats, add in the chicken and cook for 3 minutes, flip and cook for another 3-5 minutes or until cooked all the way through.
- Remove and transfer to a plate, leaving in all the juices.
- Immediately add in the lemon juice, stock and capers.
- Bring to a boil and scraupe up the brown bits from the pan.
- Add the chicken back to the pan and simmer for 5 minutes.
- Remove the chicken and transfer to a platter.
- Stir in the parsley to the sauce and remove the pan from heat.
- Divide the finished butternut squash noodles into four plates or bowls and top with chicken.
- Pour over extra sauce from the pan.
- Serve immediately.
Pan-searing the breaded chicken cutlets requires medium-high heat and a watchful eye, as the almond meal coating browns significantly faster than traditional wheat flour. Maintain this temperature for precisely three minutes per side to achieve a golden crust without burning the delicate nut proteins. Deglazing the skillet immediately after removing the meat is critical for dissolving the fond into the low-sodium chicken stock and lemon juice, building the foundation of the pan sauce.
Adapting for Scale and Storing Leftovers
Scaling this dish for larger groups requires cooking the chicken in separate batches to prevent overcrowding the pan, which lowers the oil temperature and leads to steaming rather than searing. When doubling the liquid ingredients, increase the reduction time by two minutes to achieve the proper consistency. Properly cooled leftovers store well in an airtight container in the refrigerator for up to three days, though the vegetable noodles will soften further as they absorb the residual sauce.
- If the pan sauce fails to thicken, reduce the heat and simmer for an additional two minutes to evaporate excess moisture.
- Squeeze out excess water from the squash noodles using a clean kitchen towel before baking to prevent a soggy texture.
- Store the chicken and squash separately from the sauce if meal-prepping to maintain textural contrast upon reheating.
