Paleo Chicken Piccata with Butternut Squash Noodles
Try this Paleo Chicken Piccata with Butternut Squash Noodles recipe
Try this Paleo Chicken Piccata with Butternut Squash Noodles recipe
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1 egg beaten
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- for the chicken:
- 1/2 teaspoon dried parsley flakes
- olive oil to drizzle
- 3/4 cup almond meal
- 1/4 cup freshly chopped parsley
- for the butternut squash:
- 1 medium butternut squash peeled, blade d, noodles trimmed
- for the breading:
- 1/2 teaspoon dried oregano flakes
- 2 skinless and boneless chicken breasts butterflied and then cut in half
- 1/3 cup freshly squeezed lemon juice
- 1/2 cup chicken stock low sodium
- 1/4 cup capers rinsed
- Carbohydrate 266.787947125529 g
- Cholesterol 1.80000000152163 mg
- Fat 17.0916529508734 g
- Fiber 75.5562074264008 g
- Protein 35.1178830256369 g
- Saturated Fat 1.87894448148344 g
- Serving Size 1 1 Serving (2797g)
- Sodium 458.906837377962 mg
- Sugar 191.231739699128 g
- Trans Fat 4.49373324528086 g
- Calories 964 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 scrape 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.
Paleo Chicken Piccata with Butternut Squash Noodles: A Busy Woman's Delight
As a working mom, time is my most precious commodity. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present question: "What's for dinner?" I need recipes that are quick, healthy, and most importantly, delicious enough to satisfy my family’s picky palates. This Paleo Chicken Piccata with Butternut Squash Noodles recipe has become a lifesaver. It’s elegant enough for a special occasion, yet simple enough for a busy weeknight. The butternut squash noodles add a touch of sophistication and a surprising sweetness that complements the tangy lemon-caper sauce perfectly. The whole family gobbles it up, and that’s the ultimate reward after a long day.
The beauty of this recipe lies in its simplicity. The chicken is pan-fried to perfection, resulting in a crispy exterior and juicy interior. The preparation is straightforward; even my kids can help with some steps, making it a fun family activity. I usually prep the butternut squash noodles in advance, roasting them on the weekend while I'm doing other chores. This allows me to simply assemble the dish during the week, drastically cutting down on my cooking time. The sauce comes together quickly as well; it's a vibrant burst of flavor that makes the whole meal sing. The nutritional value is a huge bonus – packed with protein and healthy fats, it’s a guilt-free indulgence that leaves me feeling energized and ready to tackle the next challenge.
Beyond the Recipe: This dish is more than just a meal; it's a testament to efficient cooking and mindful eating. It's a reminder that healthy eating doesn’t have to be complicated or time-consuming. It's about choosing ingredients that are good for you and your family and finding ways to prepare them efficiently without sacrificing flavor. It's about creating moments of connection around the dinner table, despite the demands of daily life. This recipe is a small victory in the ongoing quest for balance, a delicious reward for a busy, fulfilling life.
Tips and Variations:
- Prep Ahead: Roast the butternut squash noodles ahead of time and store them in the refrigerator for up to three days.
- Spice it Up: Add a pinch of red pepper flakes to the sauce for a little heat.
- Veggie Boost: Throw in some sauteed spinach or asparagus for an extra nutritional kick.
- Make it a Sheet Pan Meal: Roast the chicken and noodles together on a sheet pan for even easier cleanup.
- Gluten-Free Option: Ensure all ingredients, including the stock and breading, are gluten-free certified.
More than just a meal, this Paleo Chicken Piccata with Butternut Squash Noodles is a symbol of efficiency, flavor and family time – a perfect recipe for any busy woman juggling a million things.
Ingredient Spotlight: Butternut Squash
Butternut squash isn't just a pretty face; it's a nutritional powerhouse. Rich in beta-carotene (which converts to Vitamin A in the body), it supports immune function and vision health. It’s also a good source of potassium, which is essential for maintaining healthy blood pressure, and fiber, which promotes digestive health and keeps you feeling full and satisfied.
The Paleo Philosophy
This recipe aligns with the principles of the Paleo diet, emphasizing whole, unprocessed foods similar to what our ancestors might have eaten. The Paleo approach often emphasizes lean proteins, fruits, vegetables, and healthy fats, while avoiding processed foods, grains, and refined sugars. It's not a strict diet; it’s more of a lifestyle choice focused on nourishing your body with nutrient-dense foods.
Serving Suggestions
This dish stands beautifully on its own, but you can enhance it with simple additions. A side salad with a light vinaigrette adds a refreshing contrast. You could also serve it with a side of roasted vegetables, such as broccoli or Brussels sprouts. A simple green salad with lemon vinaigrette would complement the meal perfectly.
Ultimately, this recipe is adaptable to your taste and preferences. Feel free to experiment with different spices and herbs to create your own unique version. The key is to have fun in the kitchen and enjoy the process of creating a healthy and delicious meal for yourself and your loved ones.
