Spicy Paleo Italian Chicken Piccata with Zucchini Noodles & Garlic Herb Butter Sauce

Allergens

Dairy (butter)

Ingredients

• 2 boneless, skinless chicken breasts
• 1 large zucchini
• 4 tablespoons grass
• fed butter, divided
• 2 cloves garlic, minced
• Fresh parsley, chopped
• 1/4 cup capers, drained
• 1/2 cup lemon juice
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Begin by spiralizing the zucchini into noodles or using a julienne peeler to create zucchini ribbons. Set aside.
2. Season chicken breasts with salt, pepper, and red pepper flakes. In a large skillet, heat 2 tablespoons of olive oil over medium high heat. Cook chicken until golden brown on both sides and cooked through, about 5 7 minutes per side. Remove from skillet and let rest.
3. In the same skillet, add 1 tablespoon butter and sauté garlic for 1 minute, or until fragrant. Add capers and lemon juice, scraping up any browned bits from the pan. Cook for an additional 2 minutes.
4. Stir in the remaining butter and allow it to melt into the sauce. Add chopped parsley and season with salt and pepper to taste.
5. Slice the cooked chicken and add it back into the skillet, coating it with the sauce. Serve over zucchini noodles or ribbons.

Chef’s Insight

The combination of spicy red pepper flakes and tangy lemon juice creates a delicious contrast in this Paleo Italian dish.

Notes

This recipe is gluten-free and can be made dairy-free by substituting a non-dairy butter alternative.