Chicken Piccata with Zucchini Noodles (gluten-free)

Chicken Piccata with Zucchini Noodles |

So it’s the new year, and you’ve resolved to eat healthier. You’re cutting out carbs, you’re going paleo, or maybe you’ve resolved to just eat more vegetables. Well, you know I’m a big proponent of the idea that eating healthy DOES NOT equal eating boring and tasteless meals. Shoot, the whole premise of this blog is living and eating without commonly found foods, and still making food as delicious and exciting as possible! So you know I’m quite experienced at making meals that eliminate some of the less healthy ingredients (slash, you know,… allergens) and still making them oh-so-tasty!

Gluten-Free Chicken Piccata |

This right here is one of my favorite latest proofs of that proponent.

I saw this recipe for classic chicken piccata in one of my Food52 newsletters. And darn it all if the recipe didn’t look delicious! You can believe I sure enough wasn’t going to let being gluten-free and grain-free keep me from such tasty Italian comfort food! So for a few weeks I brainstormed how to make it work for me.

Chicken Piccata with Zucchini Noodles |

I couldn’t be happier with what I came up with! Bright bursts of zesty lemon, salty capers, and a savory rich sauce coat tapioca flour fried chicken breasts and healthy zucchini noodles. This paleo-ified dish has all the flavor and textures of the original, glutinous version, but has none of the after-bloat effects or overfull feelings that often come with carb-laden pasta dishes!

Paleo Chicken Piccata |

Our spiralizer makes perfect zucchini noodles that feel like we’re eating actual pasta, except our pasta is much lighter and a number of times healthier. This healthy dish is so delicious, you’ll wonder why you didn’t resolve to start eating healthier earlier!

So happy new year, dear readers! And don’t you dare think that your resolution to eat healthier means you’re opting in for bland and boring meals! It only opens up some beautiful doors for delicious, healthy, and whole foods.

Paleo Chicken Piccata |

Chicken Piccata with Zucchini Noodles (gluten-free)

Yield: 2 servings


    For the chicken piccata:
  • 2 chicken breasts
  • 1/2 cup tapioca starch
  • 1/2 teaspoon sea salt
  • sprinkle of black pepper {omit for AIP}
  • 4 tablespoons olive oil
  • 1 lemon
  • 2 large garlic cloves, diced
  • 1/2 cup chicken broth
  • 1 tablespoon capers
  • 2 tablespoons white wine, optional (or 2 tablespoons chicken broth)
  • 1 tablespoon butter or ghee {or coconut oil for AIP}
  • chopped parsley for topping, optional
  • For the zucchini noodles:
  • 2 1/2 zucchini, peeled (optional) and ends cut off
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt


  1. Place a chicken breast on a cutting board between two layers of plastic wrap or parchment paper. With a mallet (or your fist), pound the chicken until it is about 1/2 inch thick. Repeat with the other chicken breast.
  2. In a wide shallow bowl or a plate with high walls, add the flour, salt, and pepper. Mix until evenly combined. Add one pounded chicken breast to the flour mixture and coat it evenly on both sides. In a large skillet, heat 2 tablespoons of the olive oil over medium high heat. When the oil is hot, add the "breaded" chicken breast to the hot oil. Cook for about 2 minutes on each side, or until the chicken is golden brown and cooked all the way through. Remove the breast to a plate and cover it with foil. Repeat this step with the other chicken breast.
  3. Cut your lemon in half lengthwise. Cut off the ends of one lemon half, and then cut thin slices crosswise down the half from one end to the other. Juice the other half into a small bowl.
  4. In the skillet you used to cook the chicken, add the diced garlic. Cook the garlic in the oil in the pan over medium-low heat until it starts turning golden. Add the chicken broth and the lemon slices and cook until the lemon starts getting soft. Then add the capers, the fresh squeezed lemon juice, and the white wine if you're using it, and let the sauce cook and reduce until all the flavors have melded together and the sauce has thickened a bit. Remove the pan from heat and stir in the butter or ghee until melted and the sauce has thickened even more. {Try not to spoon it all into your mouth right then and there.}
  5. For the zucchini noodles:
  6. Cut your zucchinis in half crosswise. Load each half onto your spiralizer individually and spiralize each half using the smallest blade.
  7. Heat 1 tablespoon of olive oil in a large pan. When the oil is hot, add some zucchini noodles to the pan. You are sautéing the noodles in batches here, so take your time. Don't try to cook them all at once or you'll just get mushy noodles. Cook the noodles for a few minutes, tossing occasionally, until they're cooked all the way through "al dente." Repeat in batches with the remaining noodles, adding more olive oil if necessary. Sprinkle the cooked noodles with sea salt. (Do NOT add the salt before or during cooking. It will only make the noodles release their moisture and get soggy.)
  8. Plate the noodles, add a chicken breast, and pour sauce over top. Garnish with chopped parsley if desired. Enjoy!

Chicken Piccata with Zucchini Noodles |

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  1. LJ says

    O.M.G. chicken piccata is my all time favorite, the lemony love the briny caper bliss, The chicken and pasta is just a vehicle to get the sauce in my mouth. You get me Lina. And thanks for the zoodle tips. My husband is Italian and makes incredible sauces, but I always have to strain my limp watery noodles.


  2. says

    I’ve been doing AIP for two months and I think this is my favorite meal so far! And definitely the only way I found to eat zucchini noodles that I like (I don’t like veggies!) Instead of sauteeing the zucchini first, I just dumped it in the sauce for about 2 minutes so it soaked up all the lemony-ness. They were really lemony, which was great because I didn’t want to taste the zucchini at all. 🙂 Thanks so much for the awesome recipe! I’ll definitely be making it again.

    • says

      Erin, this is so inspiring and encouraging! Thank you so much for taking the time to comment. I love how you chose to cook your noodles in the sauce and I’m so happy to hear that it worked to mask the veggie flavor 😉 AIP can be tough, so I’m glad this meal gave you something safe to look forward to! YAY!