Step 1

In a wide, shallow bowl such as a pie plate, add the almond flour, paprika, onion, salt and pepper.

Step 2

In a separate wide, shallow bowl, crack the egg and whisk until the yolk and white are homogenous.

Step 3

Season the chicken breasts with salt and pepper, dip in the beaten egg and then coat in the seasoned almond flour.

Step 4

In a large nonstick skillet set over medium heat, add 2 tablespoons avocado or olive oil. Once heated, add the coated chicken breasts and cook, 2 to 3 minutes per side, or until golden brown and cooked through. Add more oil before flipping, if needed. Transfer the cooked chicken breasts to a plate and set aside.

Step 5

Using a paper towel, wipe out any burnt pieces of almond flour from the bottom of the pan. Add the chicken stock, coconut cream, lemon juice, garlic and capers and cook for 3 to 4 minutes, or until slightly reduced and thickened.

Step 6

In a small bowl, whisk together the arrowroot powder with 1 tablespoon water. Add the slurry to the piccata sauce and whisk to combine. Place the chicken back in the skillet, along with chopped parsley. Simmer for about 2 minutes.

Step 7

Serve the chicken over zucchini noodles or pasta with the creamy piccata sauce and garnish with more parsley.