Whole 30 Chicken Piccata

• 1 pound boneless skinless chicken tenderloins

• Sea salt and black pepper to taste

• 3 Tbsp almond flour

• 2 cloves garlic minced

• 1 small onion chopped (about 1/2 cup)

• 1 cup chicken broth

• Juice of 1 lemon

• 3 Tbsp capers drained

• Fresh parsley, chopped

1. Heat a large skillet over medium/medium-high heat with olive oil. In a shallow bowl, add the almond flour for dredging.

2. Once the oil is heated, dip the chicken, one cutlet at a time, in the flour mixture, shake off the excess, and place in the skillet.

3. Cook about 3-5 minutes on each side to cook through. The outside should be golden brown - adjust the heat if you need to to avoid over-browning. Remove the chicken to a plate and set aside.

4. Lower the heat to medium low and add a drizzle of olive oil. Add onions, cook for a minute until translucent, then add the garlic. Cook and stir another minute, until softened.

5. Add the capers and sauté for 1-3 minutes until crispy.

6. Add the broth and lemon juice, then raise the heat to medium and bring to a simmer, stirring occasionally.

7. Add the chicken back to the skillet, lower the heat to a simmer and simmer another minute.

8. Serve over sautéed cauliflower rice or cauliflower gnocchi. Enjoy!