Coconut Lemon Chicken Piccata
This savory healthy lemon chicken piccata is made in one skillet and an easy weeknight dinner! It is a delicious and comforting chicken dinner that everyone will enjoy. It has a great balance of lemon, coconut, and parmesan cheese goodness.
Servings: 6
Calories: 476kcal
Ingredients
Chicken
- 3 chicken breasts cut in half horizontally and flattened
- 3 tbsp olive oil
Egg Mixture
- 2 eggs
- 3 garlic cloves minced
- 1 tbsp parsley chopped
Breading
- 4 tbsp coconut flour
- 4 tbsp parmesan cheese grated
- 1 tsp pepper
- 1 tsp salt
Coconut Lemon Sauce
- 8 tbsp ghee or regular butter
- 4 garlic cloves
- 1 can coconut cream
- 2 lemon freshly squeezed
- 1 cup chicken broth
- 2 tsp gluten free cornstarch
Toppings
- 1 lemon sliced
- ¼ cup capers
- parmesan cheese freshly grated
Instructions
Chicken
- Cut chicken breasts in half horizontally and pound chicken breasts.
Egg Mixture
- Mix eggs, garlic, and parsley in a shallow bowl.
- Dip both sides of the chicken in the egg mixture.
Breading
- Mix coconut flour, parmesan cheese, salt, and pepper in a different shallow bowl.
- After you dip chicken in egg mixture, coat chicken in breading, and shake off excess, and set aside.
- Heat 3 tablespoons of oil in a large skillet over medium-high heat until the chicken is golden on each side. Ensure chicken is cooked through and no longer pink (about 3-5 minutes on each side). Transfer to a plate.
Coconut Lemon Sauce
- Add ghee/ regular butter, garlic, coconut cream, lemon, chicken broth, and gluten-free cornstarch into the skillet. Bring to a bowl, stirring occasionally, then reduce heat to low and add chicken.
- Cook chicken in the sauce for about two minutes.
Toppings
- Add fresh lemons, capers, and parmesan cheese on top on top of the skillet.
- Feel free to cook pasta or vegetables with the dish.
Notes
Macronutrients per serving:
Protein: 29g
Carbohydrates: 8g
Fat: 35g
*Nutritional information is an estimate*