Paleo, Low-Carb, High-Protein, Gluten-Free
This post may contain affiliate links. Please read my disclosure policy.
Roasted Spaghetti Squash:
- 1 large spaghetti squash (or two smaller)
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 lb chicken cutlets (or chicken breasts cut in half lengthwise and pounded even)
- 1/4 cup almond flour
- 2 tbsp arrowroot powder
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 4 tbsp olive oil
- 2 small shallots, chopped
- 4 garlic cloves, finely chopped
- 2 tbsp fresh lemon juice (juice from one lemon)
- Zest from one lemon
- 1 1/4 cup low-sodium chicken broth
- 3/4 cup dry white wine (I used Chardonnay) – replace with chicken broth for paleo
- 1/4 cup fresh parsley, finely chopped (additional for garnish)
- 2 tbsp grass-fed salted butter (or salted ghee)
- 2 tbsp capers
- 1/2 tsp black pepper (adjust this to taste)
- 3/4 tsp sea salt (adjust this to taste)
- Round slices of lemon for garnish
- Roughly 15-20 minutes ahead, prep spaghetti squash. Turn oven to 400 degrees. Begin prepping squash by poking holes into the skin with a knife 8-10 times. Place squash in the microwave for 2 minutes on high (1 minute at a time). Allow to cool for a minute before using a sharp knife cut in half lengthwise. Using a spoon, remove seeds from squash.
- Brush 2 tbsp olive oil onto cut-side of squash. Sprinkle roughly 1/2 tsp black pepper and 1/2 tsp salt onto squash. Place cute-side down onto aluminum foil lined baking sheet and place into oven for about 40 minutes, until skin is fork tender.
- After the spaghetti squash has cooked for about 15 minutes, begin prepping the chicken. Combine 1/4 cup almond flour, 2 tbsp arrowroot flour, 1/4 tsp sea salt, and 1/4 tsp black pepper in a mixing bowl, whisking together. Dredge chicken cutlets into flour mixture, making sure to cover completely. Shake off excess flour and set aside.
- Heat 2 tbsp olive oil in a cast iron skillet over medium heat. Once oil is hot, place chicken cutlets into pan top-side down, making sure not to overcrowd pan. (I did this in two batches) If cooking in two batches, add an additional tbsp of olive oil to ensure pan is coated before cooking second batch. Cook chicken for about 4 minutes on the first side until golden brown. Flip chicken over and cook for an additional 3-4 minutes until cooked through. Remove chicken from skillet and set aside on a plate.
- Add 2 tbsp olive oil and shallots to skillet. Cook shallots for about 3 minutes until they are starting to become translucent. Next, add in chopped garlic, 2 tbsp parsley, and lemon zest. Cook mixture for an additional 1-2 minutes until mixture is fragrant and shallots are translucent.
- Turn stove to medium-high. Deglaze pan by pouring in 3/4 cup white wine. Allow to cook for about 2 minutes until alcohol has cooked off and liquid is slightly reduced.
- Add in 1 1/4 cup chicken broth and 2 tbsp lemon juice and cook for an additional 5 minutes until mixture is reduced by about half.
- Stir in 2 tbsp butter, 2 tbsp capers, 2 tbsp parsley, and sea salt and pepper to taste (I used about 1/2 tsp black pepper and 3/4 tsp sea salt). Add chicken cutlets back into the pan and top each piece of chicken with a slice of lemon. Allow chicken to heat through and sauce to thicken for about 2-3 minutes. Remove from heat and prepare to serve.
- Using a fork, scrape spaghetti squash strands out of shells and portion into 4 bowls.
- Place one chicken breast with lemon slice onto each bowl of spaghetti squash. Spoon piccata topping over top of chicken and spaghetti squash. Sprinkle with additional fresh parsley and a squeeze of fresh lemon juice and enjoy!
**Recipe serves 4 people
**This post contains affiliate links