Homemade, zesty and delicious chicken piccata! This is Keto friendly and dairy free!! SO good, this will become a new staple in my house!
To make one serving:
*If you multiply, add more oil and lemon garlic dressing as well as chicken, but don’t increase the seasoning salt! I honestly eyeballed this recipe and there really is no way for you to mess it up unless you add too much salt!
Chicken Piccata:
Ingredients:
- 4 oz Chicken Breast (fresh or precooked)
- 1 tsp Lemon Seasoning Salt
- 1 tsp Garlic Powder
- 3 Tbsp Lemon Garlic Avocado Oil Dressing
- 1 Tbsp Olive Oil
- 1 tbsp Capers (optional)
- 6 Fresh Medium Mushrooms
Saute chicken (Measure based on your Macros, I used about 4 oz of precooked chicken strips, you can use raw chicken breasts for this if you wish!) In a good drizzle of olive oil (1 Tbsp) on medium/high and added sliced 6 medium fresh mushrooms, saute.
Top with 1 tsp of zesty lemon pepper seasoning salt & 1 tsp fine garlic powder
Once chicken starts browning, add lemon garlic avocado oil dressing and marinade, about 2 to 3 tbsp (a good splash) and combine until cooked and bubbly!
If I had capers on hand I would have added them along with the final dressing sautee.
For the broccoli, I simply steamed frozen covered broccoli in the microwave and topped with ghee and Himalayan salt. *Not included in nutrition facts below.
