Healthy Chicken Picatta

Healthy Chicken Picatta

I have always been a fan of chicken picatta and so it was a natural choice to remake this classic to be a bit healthier.

Ingredients

1/8 t cracked black pepper
1/8 t pink Himalayan salt or sea salt
1 1/2 T onion powder
1 1/2 T garlic powder
1/2 cup almond flour
1 lb chicken pounded or chicken tenders
2 t olive oil
1 t grass fed butter

Sauce:
2 T capers
2 lemons zested and then squeezed
1 cup chicken broth

In a shallow dish mix the pepper, salt, onion powder, garlic power and almond flour. After mixed well, dredge chicken in the flour mixture so that each piece is coated well.

Melt butter and oil in a large pan. Once melted, add the chicken and cook on medium. Flip chicken when you start to see that it is white halfway up the pieces or about 5-6 minutes per side.

Remove the chicken and place on a clean plate. De-glaze the bits from the pan with the chicken broth, lemon zest and juice. I add the leftover flour mixture from before to thicken the sauce. Finally add the capers and let it cook for about 3-4 minutes until it thickens.

You can choose to either spoon your sauce over your chicken or put chicken back in the pan and serve that way.

Enjoy!!

If you are a eating according to any of the Beachbody eating plans, I counted this as 4 servings and color wise it was 1 red, 1/2 orange, 1/4 yellow, 1 tsp.... and if you like this recipe and want more like it, ask how you can join one of my accountability groups which gives lots of healthier recipes of classics!