Whole30 Chicken Piccata

Chicken Piccata over Zucchini Noodles Whole30.jpg

I used to make chicken piccata pretty regularly years ago before we started following a paleo diet. I love when I can take a classic meal that I enjoy cooking, and switch up the recipe to make it Paleo! And that’s exactly what I did with this chicken piccata! In the past I would have served it over angel hair pasta, but for a much healthier spin I served it over spiralized zucchini! This meals is not only Paleo, but also whole30 approved! The chicken is dredged in a combination of arrowroot and coconut flour, which gives it a nice light and crispy coating.

All of my kids don’t always love eating zucchini noodles, so for two of them I served theirs over a gluten free pasta. I was just excited that one of the kids ate it with the zucchini noodles! It’s small victories that bring me extra joy these days! I hope you enjoy cooking up this healthy dish!

whole30 chicken piccata.JPG


  • 4 organic boneless skinless chicken breasts, pounded

  • sea salt and pepper

  • 1 tablespoon arrowroot powder

  • 4 tablespoons coconut flour

  • 2 tablespoons evoo

  • 2 tablespoons ghee

  • 1/2 cup fresh lemon juice

  • 1 cup chicken broth

  • 1/4 cup capers

  • 3-4 large zucchini, spiralized

  • 1/4 cup fresh parsley, chopped


First pound your chicken breasts so that they can cook quicker and more evenly. I like to do this between two pieces of parchment paper using a meat tenderizer, or I have even used a rolling pin before. Pound the meat until it is thin and even.

Season the chicken with salt and pepper. Mix together the arrowroot and coconut flour in a shallow dish. Dredge the chicken in the flour mixture, and shake off any excess.

Heat a large skillet over medium high heat, stirring your ghee and olive oil in the pan until melted. Once hot add 2 chicken breasts and cook for about 3-5 minutes on each side and both sides are golden brown. Transfer to a plate and set aside. Cook the other 2 chicken breasts, adding more oil or ghee if needed. Once those are done cooking remove from the pan and set aside.

Next combine the chicken broth, lemon juice, and capers in the pan, and bring to a boil. Using a wooden spoon scrape any brown bits from the pan and stir into the sauce. Return the chicken breasts to the pan and let simmer for about 5-7 minutes.

While the chicken is cooking place your spiralized zucchini in a different pan with a dizzle of evoo over medium heat. Toss for only 2-4 minutes or cooked as desired. I like mine to just cook slightly, so they keep some texture and aren’t too soft.

Serve the chicken over spiralized zucchini with sauce from the pan, and garnish with fresh parsley.