Paleo Chicken Piccata – chicken thighs with a delicious lemon and caper sauce, served over spaghetti squash. You’re going to love this healthier version of the classic!
This Paleo Chicken Piccata recipe was originally published on Food Fanatic which is why I’m talking about spring like it’s not the middle of April. This recipe is a year round favorite though so add it to your dinner rotation soon!
We are all ready for spring now, right?
I’m so done with the heavy stews and slow cooker meals, and I’m ready for light and fresh. Chicken piccata is one of my favorite spring time meals – it just screams spring.
Fresh lemon juice and so much green on top? Definitely the kind of meal to transition to spring with.
This paleo version is so close to the original. The only thing you really have to remove is the butter and wine.
So, coconut oil instead of the butter – and if you enjoy ghee in your diet, I highly recommend using that, but the coconut oil is just as delicious. In place of the wine, I used full fat coconut milk which also adds a little richness and creaminess that you may miss since you’re skipping the butter.
Make sure you get a canned coconut milk that’s only ingredients are coconut milk, water, and guar gum.
And it will probably be separated when you open it, so I usually just quickly throw it in the blender to get everything combined.8