Chicken Piccata with Pasta

Ingredients

1/2 cup Brown Rice Spaghetti

4 ozs Chicken Breast

2 tbsps Almond Flour

Sea Salt & Black Pepper (to taste)

3 tbsps Extra Virgin Olive Oil (divided)

1 Garlic (clove, minced)

1 1/2 tsps Capers

1 cup Organic Chicken Broth

1 Lemon (juiced)

1 tbsp Arrowroot Powder

1/2 cup Parsley (chopped)

Directions

1. Cook brown rice spaghetti according to the directions on the package. Run under cold water once cooked to prevent from over cooking.

2. Spread the chicken breast open, cut in half and pound thin to about 1/4-inch thickness.

3. On a large plate, toss the almond flour, salt and pepper until combined. Press chicken into the flour mixture on both sides and shake off the excess.

4. In a large skillet, heat half the olive oil over medium heat and add the chicken. Cook for 4 to 5 minutes each side until cooked through and golden. Transfer to a plate.

5. Add the remainder of olive oil, garlic and capers (lightly smashed) to the same skillet and cook for 3 minutes.

6. Add broth and lemon juice and bring to a boil. Gently scrape and stir the browned bits at the bottom of the pan. Whisk in the arrowroot powder to thicken the sauce. Add parsley, and adjust salt and pepper to taste.

7. Return chicken to the skillet and cook for 1 to 2 minutes. Serve immediately over brown rice spaghetti.

Notes

• Make it Spicy: Garnish with red chilli flakes.

• No Chicken Broth: Use veggie broth or water.

• Nut-Free: Use arrowroot or tapia flour instead of almond flour.

• Storage: Store in an airtight container in the fridge for 2 to 3 days.

• Low Carb: Skip the pasta and serve over cauliflower rice, salad or roasted veggies.