This Paleo Chicken Piccata is so good, you won’t go back to the original no matter what. Hello, gorgeous!
We are all ready for spring now, right?
Fresh lemon juice and so much green on top? Definitely the kind of meal to transition to spring with.
This paleo version is so close to the original. The only thing you really have to remove is the butter and wine.
So, coconut oil instead of the butter - and if you enjoy ghee in your diet, I highly recommend using that, but the coconut oil is just as delicious. In place of the wine, I used full fat coconut milk which also adds a little richness and creaminess that you may miss since you’re skipping the butter.
Make sure you get a canned coconut milk that’s only ingredients are coconut milk, water, and guar gum.
And it will probably be separated when you open it, so I usually just quickly throw it in the blender to get everything combined.
Then you add capers because what is chicken piccata without capers? I mean, if you hate capers, leave them out but does anyone actually hate capers?
I also put it on top of spaghetti squash because everything is better on top of spaghetti squash.
And to make things really easy I just seared the chicken and placed it on top of the spaghetti squash in a casserole dish.
Poured the creamy lemon garlic sauce on top with all those delicious capers and baked for about 20 minutes until it was done. Sprinkled it with some fresh parsley and it was absolutely stunning.
This is the kind of meal that you could totally prep on the weekend and separate into containers to take to work during the week.
Throw in some roasted broccoli or asparagus on the side and you’ve got a delicious, healthy meal.
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