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 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.
Home cooks often crowd the skillet when browning cutlets, which traps moisture and creates steamed grey meat instead of a crisp golden crust. Achieving proper color requires giving each piece of poultry at least one inch of space in the pan. Almond meal lacks the gluten network of wheat flour, meaning it browns much faster and burns easily if the heat exceeds medium-high. Utilizing fresh citrus juice yields a bright, assertive acidity that bottled varieties simply cannot replicate due to added preservatives and heat treatment. Rinsing bottled capers under cold water removes excessive brine and prevents the sauce from becoming overwhelmingly salty. Swapping almond meal for coconut flour demands a strict 1:4 ratio adjustment because coconut flour absorbs significantly more liquid and will turn the breading paste-like.
- Bake the butternut squash noodles at 400 degrees Fahrenheit for precisely eight to ten minutes to maintain an al dente bite without turning them mushy.
- Scrape the browned fond from the bottom of the skillet immediately after adding the lemon juice and low-sodium stock to build a rich pan sauce.
- Simmer the breaded chicken in the reduced sauce for five minutes to allow the almond meal coating to soften slightly while thickening the liquid.
Proper ingredient management transforms simple whole foods into a cohesive dish. Temperature control and strategic washing dictate the final balance of the sauce.
