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Grain-Free Chicken Piccata Nuggets

Crunchy and juicy almond flour-encrusted morsels in a lemon caper sauce!
PREP3 mins
COOK15 mins
TOTAL20 mins


  • 2 boneless, skinless chicken breasts, trimmed of fat
  • 1 cup almond flour
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. garlic powder
  • 2 tbs. olive oil

for lemon caper sauce:

  • ½ cup white wine vinegar, can sub champagne vinegar or white wine
  • ½ cup chicken stock
  • 3 cloves garlic, minced
  • 3 tbs. butter or ghee
  • 2 tbs. capers, drained
  • 1 tbs. olive oil
  • juice from half a lemon, plus slices for serving


  • Start by cutting the chicken breasts up into bite-sized, 1" pieces.
  • In a mixing bowl, use a whisk to combine the almond flour, salt, pepper and garlic powder.
  • Add the chicken pieces into the flour mixture and toss to coat.
  • In a large skillet, warm 2 tbs. olive oil then add in chicken. Let cook for 3-4 minutes before using tongs to flip, cooking the opposite side for another 3-4 minutes. Test to see if the chicken is cooked through by slicing into one piece; no pink should remain.
  • Remove cooked chicken from pan and use a paper towel to carefully clean out any remaining crumbs.
  • Make sauce by heating another 1 tbs. olive oil, then add minced garlic. Cook for one minute before adding vinegar, chicken stock and lemon juice. Let sauce simmer and cook down for 3-4 minutes before whisking in butter. Add chicken back to pan and top with capers and lemon slices!