Keto Dairy Free Chicken Picatta with Broccolini
Looking for a delicious and healthy meal to whip up for dinner? Look no further! This Keto Dairy Free Chicken Picatta with Broccolini is not only tasty but also easy to prepare. This dish is full of flavor, from the tangy lemon caper sauce to the tender chicken breasts, all served with a side of delicious broccolini.
Before we dive into the recipe, let’s gather all the ingredients you will need:
- Lemon juice, 1/4 cup
- Salt, 1/2 teaspoon
- Garlic, 2 tsp
- Capers, 2 tbsp
- Avocado oil, 2 tbsp
- Cashew cream, 1/2 cup (recipe below)
- Pepper, 1/4 tsp
- Parsley, 1/4 cup
- Italian Seasoning, 1 tsp
- Chicken breasts, 4 large
- Broccolini, 1-2 bunches
- Ghee, 1 tablespoon
- Almond flour, 1/2 cup
- Chicken bone broth, 1/2 cups
Now that we have all of our ingredients lined up, let’s start cooking!
First, mix almond four, Italian seasoning, salt, and pepper in a shallow dish. This blend will serve as your chicken batter, providing a crispy texture and an extra punch of flavor.
Next, carefully flatten the chicken breasts using a rolling pin. This allows the chicken to cook evenly and absorb the flavours better. Dredge the chicken breasts in the almond flour mixture, making sure to shake off any excess.
Heat up your skillet with avocado oil over medium-high heat. Add the chicken breasts to the skillet and let them cook for 4-5 minutes per side, or until they are fully cooked. Once done, set the chicken aside.
Now, it’s time to prepare the lemon caper sauce. In the same skillet, combine the lemon juice, chicken broth, cashew cream, and capers. Bring the mixture to a simmer and let it cook for 2-3 minutes. Stir frequently until the sauce is slightly reduced.
While your sauce is simmering, start preparing the broccolini. Heat up ghee in a separate skillet over medium heat. Add the broccolini and sauté it for 4-5 minutes, until it’s tender-crisp.
Finally, it’s time to serve your dish! Place the chicken breasts on a plate and generously top them with the lemon caper sauce. Serve the sautéed broccolini on the side and garnish the plate with chopped parsley.
This Keto Dairy Free Chicken Picatta with Broccolini is a fantastic meal option for those following a ketogenic or dairy-free diet. Not only is it packed with protein and healthy fats, but it’s also full of flavor and texture. Enjoy this dish for a wholesome dinner that’s sure to satisfy your taste buds.
Keto Dairy Free Chicken Piccata with Broccolini
Ingredients
- 1/4 cup Lemon juice
- 1/2 tsp. Salt
- 2 tsp Garlic
- 2 tbsp Capers
- 2 tbsp Avocado oil
- 1/2 cup Cashew cream
- 1/4 tsp Pepper
- 1/4 1/4 Parsley
- 1 tsp Italian Seasoning
- 4 large Chicken breasts
- 1 bunch Broccolini
- 1 tbsp Ghee
- 1/2 cup Almond flour
- 1/2 cup Chicken bone broth
Instructions
In a shallow dish, combine almond four, Italian seasoning, salt, and pepper.
Carefully flatten chicken breasts with a rolling pin. Dredge chicken breasts in the almond four mixture, shaking off any excess.
In a large skillet, heat avocado oil over medium-high heat. Add chicken breasts and cook for 4-5 minutes per side, or until cooked through. Remove chicken from skillet and set aside.
In the same skillet, add lemon juice, chicken broth, cashew cream, and capers. Bring to a simmer and cook for 2-3 minutes, stirring often, until slightly reduced.
In a separate skillet, heat ghee over medium heat. Add broccolini and sauté for 4-5 minutes, until tender-crisp.
To serve, place chicken breasts on a plate and top with lemon caper sauce. Serve broccolini on the side and garnish with chopped parsley.
Notes
Cashew Cream
Ingredients
- 1 cup Raw Cashews
- 1/2 cup water
Instructions
- Soak cashews in water for at least 2 hours or overnight.
- Drain and rinse cashews.
- In a blender, combine cashews and water.
- Blend on high until smooth and creamy, adding more water if needed to reach desired consistency.
- Use cashew cream as a dairy-free alternative in recipes or as a topping for dishes.
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