Keto Chicken Piccata with Zucchini Noodles and Lemon-Caper Cream Sauce

Begin by spiralizing the zucchini into noodles using a spiralizer or a vegetable peeler. Set the zucchini noodles aside.

In a shallow dish, combine 1/2 cup of almond flour, 1 teaspoon of garlic powder, and 1/2 teaspoon of salt.

Mix well to create a seasoned coating for the chicken. Take two boneless, skinless chicken breasts and pound them to an even thickness of about 1/2 inch.

Dredge each chicken breast in the almond flour mixture, ensuring they are fully coated. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Once the oil is hot, add the coated chicken breasts to the skillet. Cook for about 5-6 minutes on each side, or until they are golden brown and cooked through.

Remove the chicken from the skillet and set aside on a plate. In the same skillet, add 1 tablespoon of butter and 2 minced garlic cloves.

Sauté for about 30 seconds until fragrant. Pour in 1/2 cup of chicken broth and the juice of 1 lemon, scraping up any browned bits from the bottom of the skillet.

Stir in 2 tablespoons of capers and let the sauce simmer for 2-3 minutes. Reduce the heat to low and add 1/2 cup of heavy cream, stirring until the sauce is smooth and creamy.

Return the chicken to the skillet, spooning the sauce over the top. Allow the chicken to warm in the sauce for an additional 2 minutes.

While the chicken is warming, quickly sauté the zucchini noodles in the same skillet for about 2-3 minutes until just tender.

To serve, place a generous portion of zucchini noodles on each plate, top with the chicken, and drizzle with the lemon-caper cream sauce.

Garnish with fresh parsley and lemon slices for an extra touch of flavor and presentation.