Chicken Piccata Over Zucchini Noodles



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Use the same pan to heat zucchini (or alternatively heat zucchini in a separate skillet while you are making pan sauce), stir constantly for about 5 minutes and of desired softness. Serve chicken over zucchini noodles and with a glass of Chardonnay!Place the zucchini “noodles” in a colander and toss with salt.

Let drain for 15 – 30 minutes, then gently squeeze to remove excess water. Meanwhile, add 1/2 cup flour to a shallow bowl. Season the chicken on both sides with salt and pepper, then dredge the cutlets in flour, shaking off any excess as you go. Transfer to a plate. This healthy chicken piccata recipe is served over zucchini noodles (or zoodles, if you want to be one of the cool kids), and that makes it a delicious and low carb option.

Oh, and did I mention that it’s totally delicious? Joe made it for me a few weeks ago, and I was overjoyed with the creamy, lemon sauce and the almond flour breading. So good. Bright bursts of zesty lemon, salty capers, and a savory rich sauce coat tapioca flour fried chicken breasts and healthy zucchini noodles.

This paleo-ified dish has all the flavor and textures of the original, glutinous version, but has none of the after-bloat effects or overfull feelings that often come with carb-laden pasta dishes!Place zucchini noodle and tomato mixture on a serving platter, top with the chicken and pour remaining sauce over the top; garnish with parsley and parmesan cheese. Add more olive oil and a diced onion, cook for a few minutes. Then add chicken broth, white wine, fresh lemon juice, garlic, capers, butter, salt, and pepper. Let this simmer for 5 minutes, remove a little to serve drizzled over top, and add the zucchini noodles.

My zucchini spiralizer is fun to use, and super simple. Lemon Chicken Piccata Zucchini Noodles An easy, one skillet meal that adds tons of flavor to chicken. Served over zucchini noodles for a lighter, low carb twist on lemon piccata.

In a large frying pan over medium heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate. Do not clean the pan. While the chicken cooks, prepare the zucchini.

Heat a large nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering, then add the chicken and cook until golden and almost cooked. Place a handful of arugula on each plate, some noodles and a chicken breast.

Garnish with Parmesan shavings and chopped parsley, then spoon over the.

List of related literature:

The zucchini adds nice flavor to this simple dish, which I serve with grilled chicken or fish.

“The Tucci Cookbook” by Stanley Tucci
from The Tucci Cookbook
by Stanley Tucci
Gallery Books, 2012

1 Preheat oven to 350°F. In a large bowl combine chicken, zucchini, cream of chicken soup, red onion, broth, 1 teaspoon of the Greek seasoning, and the garlic.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

Add the zucchini noodles and toss to coat the chicken and noodles in the sauce.

“Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness” by Kyndra D. Holley
from Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness
by Kyndra D. Holley
Victory Belt Publishing, 2018

Add the vegetables, pour in the stock, bring to a boil, and simmer, covered, for about 30 minutes or until the chicken is cooked through and the vegetables are tender.

“Top 100 Baby Purees: 100 Quick and Easy Meals for a Healthy and Happy B” by Annabel Karmel
from Top 100 Baby Purees: 100 Quick and Easy Meals for a Healthy and Happy B
by Annabel Karmel
Atria Books, 2009

CLASSIC CHICKEN SOUP WITH SHELLS, TOMATOES, AND ZUCCHINI Add 1 diced zucchini to pot with onion, carrot, and celery in step 4, increasing cooking time to 7 minutes.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

Chopped zucchini and fennel freshened up the filling, and sautéed shallot and garlic deepened the flavors.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Spoon the chicken-vegetable mixture evenly into each zucchini boat, mist the tops with oil spray, and bake for 30 minutes on the middle rack.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

While this is perfect as a side dish – it’s particularly good with fish – I think it’s so pretty and so tasty that often serve it as a starter.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

This is a very pretty dish, with the added advantage of being a complete meal in one.

“Charcuterie and French Pork Cookery” by Jane Grigson
from Charcuterie and French Pork Cookery
by Jane Grigson
Grub Street Publishing, 2008

A combination of feta, scallions, dill, and garlic nicely balanced the zucchini flavor without overwhelming it.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • This is sooo good and easy, just made it, love how the recipes use simple ingredients. Thank goodness I found you! Bought your book too.

  • Where can I find the shirt they are wearing? I looked on your tee spring page and couldn’t find it.

    Love your videos! They always make my day!

  • WOW! What a yummy, most SCRUMPTIOUS way of having our veggies and our noodles(pasta)at the same time! Thank you dear Seonkyoung for sharing yet another YUMMY recipe, hitting the Like button and greetings to Jacob, your nephew and you!:D

  • I haven’t watched all her videos, can someone tell me who the other guy is�� I’ve seen him in all her recent ones but I must’ve missed when he first came on. Thanks ��

  • Hello! Thanks for the delicious recipe!
    I am your subscriber! I would be glad if you subscribe to my channel;) I wish you success in all your endeavors with all my heart!

  • Really Jacob? Over rice! LOLOL. I mean it does sound good but, way to defeat the purpose ���� Honestly I’d prob have it with a little bit of rice too. ����‍♀️

  • Hi friend. Great channel and videos. My name is Princess Ella and this is my Channel.

  • I really love this recipe guys, chicken piccata is fantastic and I love your version. I’ve shared this video to my fab group, thank you.

  • Hey Seonkyoung, love the recipe and the video quality! I miss seeing you prep and cook the ingredients though, it felt as if we were there cooking with you! Will miss the commentary and your silly remarks while chopping/ cooking!:D

  • This must be made. First step is getting a spiral slicer…

    Edit: Also, you’ve always been a smokeshow, AND cook some ultra gangster food.

  • I was reading comments to see if anyone had any other recommendations or if they liked it and i just saw some rude ass people LMFAO if you dont agree with how someones cooking or dont like it, dont do it. simple. yall are so bitter for no reason.

  • I made this and added more veggies instead of the chicken, and it qas delicious.. omg! I am remaking it again becs it was such a hit! Love your recipes.

  • Delish. Can’t wait to make this. My husband is going to love it. Chosen foods avo oil is the best, sold at Costco. Killer deal. Thanks for sharing all your wonderful recipes. Keep ’em coming ����������

  • I kind of miss the videos where you demonstrate the cooking and instruction at the same time versus the voice over… But still great video quality

  • As always for a plant based version of this sub out the chicken for tofu or plant based protein of choice and sub out the oyster sauce for a vegan version or just soy sauce.

  • that is why you need the rice ha ha funny….well he aint wrong…why are people afraid of the carbs…rice is very good for you n brown rice belongs in the bin..yummy…i never thought draw out the water…i had some watery sauce….ruined lol ����

  • Oh my goodness!!! You’re amazing. I’ve been trying to eat better these past few week and started to run out of ideas, but you came to the rescue! Thank you so much I’m definitely making this dish!!��

  • I would Cook the chicken first then in the smear pot add the zucchini noodle. So you get the caramelization off the pan that’s all flavor! Will try this!

  • HOW THE HELL DID YOU NOT SEASON YOUR CHICKEN BEFOREHAND? It’s not going to make you fatter or kill you. This is why I cant watch cooking channels from white people

  • Healthy & Delicious Asian at Home Recipe! Hope my tips of how to cook zucchini noodles helps you!! You can get printable written recipe right here ->

    Thank you so much for watching! Love you guys!

  • This is great. Thanks for sharing. I would like to know though, is there something you can substitute for the pesto sauce. Better yet, what are the basic ingredients for the pesto sauce if we want to make it ourselves.

  • Are zucchini pasta recipes really delicious? I ate zucchini before, they’re fine, but I’m a little hesitant about this. Anyone who’s not a very much zucchini fan, please enlighten me before I buy a spiralizer and all. Thanks!

  • I am so SERIOUS, THANK YOU SOO MUCH for showing that one little tip about cutting the chicken. I personally hate cutting chicken and this gave me a great new outlook. Thanks love. P.S. Love the recipe.

  • OMFG!!!! THIS….is not cooking, this is “heating”. I have worked as a chef and a line cook in many restaurants and this is so wrong. First if you can’t make pesto sauce, smack yourself in the face. It is literally 5 ingredients, basil leaves, parmesan cheese, garlic, toasted pine nuts, and olive oil. Salt and pepper to taste, anchovies if you are feeling adventurous and want that special umami flavor on the back end of the palette that will have people asking you, “what makes your sauce so great?”. All of which you can buy in ANY grocery store and make pesto at your leisure. If you are buying pesto in a bottle, you are getting bland flavor with who knows what is added to it to keep the basil from browning in the jar over the MONTHS it will sit on the shelf until she picks it up. Plus you’re paying 10 times the amount for the ingredients and you are getting an inferior product. My advice take 30 minutes on a weekend, make your own, put it in the freezer and pop it out when you want to make a pesto dish.
    Then she adds the pesto to RAW CHICKEN in the pan???? Pesto should NEVER be cooked. If you didn’t have a dank sauce before you just opened that jar, you definitely got one adding heat to it. It makes the basil acrid. Pesto is to be used like a “dressing” not a cooking vehicle. Did you notice how dark those few flakes of basil were when she plated it? Thats “burnt basil” and it’s garbage. You never over cook much less sauté delicate leafy greens. Wilting is fine anything over the few seconds to a minute that wilting takes is a disaster.
    Then onto the zucchini, is she going to extrude the water from those noodles? No? well then, enjoy your plate of hot wet blandness. There is nothing in the culinary world with less flavor than “water” and the more water a food has, the less flavor it will have, generally. Those noodles should be bound in cheese cloth and rung out until almost no water comes out. Then you sauté them in a light olive oil and a small amount of butter until you get just the beginnings of color on them which you won’t get if they are sopping wet with water. She might as well have boiled the noodles in a microwave because thats what she did in that pan.
    Then after you’ve properly sautéed your chicken and zucchini noodles, you add the pesto sauce. If you think I don’t know what I’m talking about do the test. Make it her way and then make it the way I suggest. My way takes maybe 10 more minutes but its ten minutes well spent.

  • Guys you’re God’s gift to people like me who has no knowledge whatsoever on cooking and lives alone and wants to learn healthy cooking

  • Found you on Tik Tok:) I’m happy to find you on YouTube. Is there anything your husband won’t eat? Mine is a little picky, he doesn’t like Pasta! Who the heck doesn’t like pasta??? LOL

  • Follower from TikTok! I made this recipe tonight and my family loved it! Even my 2 and 4 yr old girls were devouring it. Thank you for the recipe! ❤️❤️❤️��

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  • Chicken Piccata is my go-to Comfort dish after a busy/crappy day…it’s easy and very quick-to-fix…i like your addition of zucchini noodles (I usually go with bow tie pasta)…Thumbs Up for the video.

  • Hi! I am a new subscriber and I love the way you do meal prep. I am currently thinking about changing my lifestyle because I wanted to have a healthier and toned body. I wanted to try a 7-day Paleo cleanse diet and 21 day carb cycling. I am thinking of partnering that up with HIIT. I wonder if you could do a sample meal prep for Paleo, meal prep for high carb diet and meal prep for low carb with alternative ingredients (some ingredients are not locally available in our place)… You are the best! Shoutout from the Philippines!

  • Great video! Easy to follow along and watch. I’m on the Whole30 diet and with that I’m trying new stuff, like zucchini noodles.:) I’ve tried spaghetti squash for the first time and really liked it. I think I’ll really like your recipe.

    PSI’m on day 29. Go me!

  • Ok. It’s official. I am so in love with your videos. I am doing every single one of them. You are funny, informative, and encouraging because I am poor at cooking. Thank you! Bless you all for helping me get my diet back in order.

  • How do the zoodles freeze? I’ve read that they get soggy when thawed. What is your experience? Does quick frying help with this (as you did)? TIA (thanks in advance)

  • Looks delish thanks for sharing I will need to cut the portions on mine it’s too much food in one serving and I’m trying to loose weight

  • The restaurant I serve at makes chicken piccata and ive always wanted to meal prep a healthier version! Thanks for this you guys are rad

  • I just made that exact plate! And guess what? I finally made an edible chicken breast! I’m so happy thanks to both of you. Keep going! With love from Saudi Arabia ����

  • Hey I was wondering if you guys could do a series on sauces made from scratch and how long they can be kept/stored!
    I’ve been watching your vlog for a while and love the foods you guys make!

  • Quick question guys and I know it’s stupid but… If I’m meal prepping 4 servings of rice in one pot and I need 20 G of fat for every serving do I need to put the 20 G of fat 4 times or just the one? Any help would be appreciated!

  • You take one pot, household ingredients, and its keto friendly!!? I must be dreaming. Love the new recipe and cant wait to try all the ingredients together. Is there any advantage to using the shallot vs a regular onion?

  • Just subscribed today and I just wanna say thank you for your content I’ve been eating wrong for all my life and by meal prepping I feel like I can now actually start and try to be healthy with my food. Thank you!

  • Thank you for another great video. When I need cooking ideas, I come to your channel for inspiration. Can you please recommend a good quality brand of Olive oil? You guys are two super heroes to the rescue for those in need of cooking ideas. Love you guys������

  • Where do you get your olive oil at? Most store olive oil is fake or corn oil with a combination with cheap olive oil!! I love the strong peppery taste of real olive oil

  • Awesome video and personalities ��
    I love your Channel and your meals of choice. Gives me great things to make and they are delicious ‼️��

  • Started meal prepping a few months ago and I’m down 25 pounds thanks to recipes from youtubers like y’all! Thanks so much! FCC drinking game, take a wheat grass shot every time Adam says beautiful lol.

  • Seonkyoung, this is an amazing recipe for people who follow weight watchers as well, I did reduce the oil a little bit to only 1 tablespoon total but it was still delicious ��

  • Her hubby looks like Wil Wheaton from The Big Bang Theory. And I love stir fry. I didn’t know there was such a thing as a zucchini spiralizer. But you can bet I’m going to buy one on payday. Great video. And it’s okay to use a fork. There’s really no need to show off. And I almost forgot to give it a thumbs up until she reminded me to do so.

  • Yum! Can’t wait to make! Tip for spiralizing, spiralizing smaller chunks at a time. I normally cut a zucchini into 2-3 pieces then roast the leftover butts.

  • Lol! Funny outtakes! “If a girl was a guy for a day”! LOL! Oh, delicious looking recipe, too! Love your chef-cutting/chopping skills, Adam, and Stephanie, those zoodles looked so amazing and long! Ordering one today. Thanks, again, for your wonderful channel!

  • Hi, Stefanie and Adam. Your chicken look simply gorgeous. What do you love about using garnishment? Have a good day, Stefanie and Adam.