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Skinny Almond-crusted Chicken Piccata With Spaghetti Squash (low-carb, Gluten-free, Paleo)

Preheat oven to 400 degrees F. Cut spaghetti squash in half lengthwise; remove inner seeds and stringy pulp. Spray insides lightly with cooking spray. Place cut-sides-down onto a foil-lined baking sheet, and bake until squash is tender and easily pierced with a fork, about 30 to 40 minutes. Remove from oven to let cool. Once squash is cooled, lightly scrape flesh with a fork to remove all of the s. . .

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Servings: 2

Prep Time: 00:15

Cook Time: 00:30

Main Ingredients

1 very small spaghetti squash (about two pounds)

cooking spray (olive, avocado, or coconut-oil based)

10 oz thinly sliced chicken breast (or two five-oz breasts butterflied)

salt and pepper to season chicken

3 tbsp finely ground almond flour (i use bob's red mill)

1 tbsp grated parmesan cheese (omit if paleo and add more almond flour)

1 tsp olive oil

1 tbsp butter

1 clove garlic, finely minced

1/3 cup chicken broth

juice of a large lemon

2 tbsp capers, drained

1/8 tsp salt

optional: parsley to garnish

Preparation

1Preheat oven to 400 degrees F.

2Cut spaghetti squash in half lengthwise; remove inner seeds and stringy pulp. Spray insides lightly with cooking spray. Place cut-sides-down onto a foil-lined baking sheet, and bake until squash is tender and easily pierced with a fork, about 30 to 40 minutes. Remove from oven to let cool. Once squash is cooled, lightly scrape flesh with a fork to remove all of the spaghetti-like strands from the skins.

3Meanwhile, season chicken breast with salt and pepper. In a small bowl, combine almond flour and Parmesan cheese. Dredge thinly sliced chicken breasts in almond flour mixture, until completely covered.

4Heat olive oil in a medium-sized skillet, and cook chicken pieces until cooked through and browned on both sides, about 2 to 3 minutes per side (be careful when flipping chicken as to not remove too much of the almond flour coating). Remove from pan, and set aside.

5Add butter and garlic to skillet, and cook until garlic is fragrant, about 1 to 2 minutes. Add remaining ingredients, and deglaze skillet. Bring to a simmer, then add chicken pieces back to skillet. Simmer until sauce is slightly reduced, about 2 to 3 minutes. Remove from heat and serve immediately atop spaghetti squash!

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