Low-Carb Paleo Dinner Recipe: Chicken Piccata with Italian Asparagus and Mushrooms

Low-Carb Paleo Dinner Recipe: Chicken Piccata with Italian Asparagus and Mushrooms | eMeals #eMealsEats

With a fresh and zippy sauce, this superfast dinner recipe is a must-make for spring. Accompanied by a hearty serving of vegetables, you can enjoy Italian food without missing the pasta.

healthy-buttonChicken breasts can weigh 8 to 12 ounces, which is more than double the recommended protein serving of 4 ounces. If your chicken breasts are large, cut each one in half to cut calories and stretch your food budget.

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Related Article: Quick Guide to Portion Control Sizes

 

kitchen-buttonTo pound chicken breasts with the quickest cleanup, place the chicken in a zip-top plastic bag rather than covering with plastic wrap. Then pound the chicken to an even thickness using a heavy skillet or the heel of your hand. (Watch the video here: Kitchen Tip: How to Pound Chicken Video.) To trim asparagus, break off the tough end of the asparagus spear. It will naturally break where the woody part ends and the tender part begins. Then either break off the end of each spear, or line them up and use the one you already trimmed as a guide to trim the remaining asparagus.

 

Low-Carb Paleo Dinner Recipe: Chicken Piccata
 
Recipe By:
eMeals Plan: Paleo
Ingredients
  • 6 boneless, skinless chicken breasts
  • 2 Tbsp coconut oil
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 3 Tbsp drained capers
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp extra virgin olive oil
Instructions
  1. Pound chicken to ½-inch thickness. Cook chicken in hot coconut oil in a large skillet, in batches if needed, until done. Remove chicken, and sauté garlic in pan 1 minute.
  2. Stir in broth; cook until reduced to ¼ cup. Remove from heat; stir in capers, lemon juice and olive oil. Serve sauce over chicken.

 
Italian Asparagus and Mushrooms
 
Recipe By:
eMeals Plan: Paleo
Ingredients
  • Italian Asparagus and Mushrooms:
  • 1 lb asparagus, cut into 1-inch pieces
  • 2 (8-oz) pkg sliced fresh mushrooms
  • 2 Tbsp coconut oil
  • 2 cloves garlic, minced
  • 1 Tbsp Italian seasoning
  • ½ tsp salt, ¼ tsp pepper
Instructions
  1. Sauté asparagus and mushrooms in hot oil in a large nonstick skillet over high heat 4 minutes or until just tender.
  2. Stir in garlic, Italian seasoning, salt and pepper; cook 1 minute.

If you like this recipe, check out the eMeals Paleo meal plan (available in breakfast, lunch and dinner) or the Low Carb meal plan. All of our meal plans come with a free 14-day trial, dinner recipes, and a compiled grocery list!

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One thought on “Low-Carb Paleo Dinner Recipe: Chicken Piccata with Italian Asparagus and Mushrooms

  1. Benny

    I agree with those who said the chicken is sour. The sauce turned out to be delicious after I added approximately 3 Tbsp honey, some extra garlic powder, and some crushed red pepper and let it cook on med-low heat for another 1/2 hour. I cooked the sauce in the crock pot for 4 hours, and then the stove top for 2 hours before it did finally reduce to a glaze. The chicken seemed to absorb too much of the vinegar flavor for my liking, and didn’t taste enough like the delicious glaze I had at the end of the process. Next time, I will try cooking the chicken separately, and will then throw it into the sauce at the end. 

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