This meal is a staple for us. It’s absurdly easy to make, the flavour is incredible and the leftovers are amazing for lunch. It’s zesty, tangy and fresh, and contains some nice quality fats to keep you satiated. I’ve eliminated the grains from this Italian classic to keep it paleo & keto compliant, but mostly to keep you feeling energized! I hope you enjoy this as much as we do.
What you need:
- 2 boneless skinless chicken breasts, butterflied and then cut into meal size portions (should generate about 4 pieces total)
- Coconut flour (tapioca and almond flour can also work, but we have found coconut flour to produce the best crispy consistency!)
- 4 tbsp of unsalted butter (grass-fed, organic is ideal)
- ¼ cup of EVOO (or a neutral oil of your choice)
- ¼ cup brined capers
- 2 lemons (1 sliced, 1 cut in half for juicing)
- Chopped parsley (for garnish)
What you do:
- Heat a large skillet over medium-high heat
- Dry your chicken portions, season them with S&P, and dredge them in the grain-free flour
- Add your oil to the pan
- Once the pan is sizzlin’, add your chicken pieces (either all at once or in stages). Cook until golden brown (approx. 3 minutes), then flip to the other side.
- Once cooked, transfer to a plate (cover with foil).
- Reduce the heat to prevent burning, and add the lemon slices to the pan until they are browned.
- Squeeze the lemon halves into pan, and add capers. Give a quick stir with a wooden spoon to pick up any browned bits from the bottom of the pan.
- Add the butter and a pinch of salt and stir until a nice sauce forms.
- Pour the sauce and some sautéed lemon slices over the chicken, and garnish with some parsley.
*we added some spiralized zucchini noodles, tossed with some quality rich olive oil, S&P and grated parmigiana reggiano. For you strict paleos, just eliminate the parm.