Skinny Chicken Piccata with Garlic Zoodles

As promised yesterday, I’ve been in the kitchen, testing various recipes finding the perfect flavor pairings for zoodles. These zoodles are simply pan-seared, using thinly sliced fresh garlic and coconut oil. As for the chicken picatta, I wanted to lighten up the traditional recipe with flour and butter and used The Comfort of Cooking recipe as my starting point. You can find the original recipe here.


  • 2 T flour
  • 2 boneless, skinless chicken breasts, halved and pounded out
  • 3 T coconut oil
  • 2 T capers, rinsed
  • 4 cloves of garlic, thinly sliced
  • 2 organic lemons
  • 1 C organic, free-range chicken broth
  • 1/2 C dry white wine (I used an inexpensive Pinot Grigio from Trader Joe’s)
  • salt and pepper to taste
  • 3 zucchini, cut into zoodles
  • Parmesan cheese, grated (optional garnish)


Step one: Begin by cleaning the chicken breasts. Rinse under cool water and remove any excess fat. Cut chicken breasts in half. Using a meat tenderizer, pound the halves into cutlets.

Step two: Using paper towels, dry off cutlets. Season flour with salt and pepper to taste. Sprinkle flour mixture on both sides.

Step three: Place 1 tablespoon of coconut oil in a large skillet. Over medium-high heat bring the pan up to temperature. Place cutlets in the skillet. Cook chicken through, flipping half-way. Once chicken is cooked remove from pan and set to the side. Cover with aluminum foil.

Step four: Zest both lemons. Place zest to the side.

Step five: Add capers and garlic to skillet. Cook through, approximately 1 minute. Add chicken broth, lemon juice, lemon zest, and white wine. Using a spatula scrape the burnt bits off the bottom of the skillet. Bring to a simmer and let sauce reduce, for approximately 10-15 minutes.

Step six: In a separate skillet, melt the remaining coconut oil over medium-high heat. Add zoodles and garlic. Stir fry the zoodles for approximately two minutes. Turn off heat and put to the side.

Step seven: Return chicken to skillet with sauce. Heat sauce and chicken through.

Step eight: Place garlic zoodles in shallow bowl. Place chicken cutlet on top. Spoon sauce over the dish. Finish with a bit of freshly grated parmesan cheese.


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