Keto Chicken Piccata with Cauliflower Rice
Tender chicken piccata in a lemon-caper sauce served over fluffy cauliflower rice, perfect for a low-carb dinner.
Season chicken breasts with salt and pepper and sauté in olive oil until golden brown; remove from the pan. In the same pan, melt butter and add minced garlic. Stir in capers and lemon juice, then pour in chicken broth and simmer briefly. Return the chicken to the pan and heat through. Process cauliflower into rice and lightly sauté it in olive oil. Serve the chicken over the cauliflower rice, garnished with chopped parsley.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Garlic - 2 cloves
- Chicken Breast - 500 grams
- Cauliflower - 600 grams
- Meyer Lemons - 1 piece
- Parsley - 10 grams
- Butter - 2 tbsp
- Capers - 1 tbsp
- Evaporated Milk - 250 ml
- Olive Oil - 2 tbsp
Directions
Step 1
Season chicken breasts and sauté in olive oil until golden; set aside.
Step 2
Melt butter in the pan and sauté minced garlic.
Step 3
Add capers and lemon juice, then chicken broth; simmer briefly.
Step 4
Return the chicken to the pan and heat through.
Step 5
Process cauliflower into rice and sauté until tender.
Step 6
Serve the chicken over the cauliflower rice and garnish with parsley.
Step 7
Serve immediately.
Cook's Notes
A dash of red pepper flakes in the sauce adds extra flavor.