Low-GI Chicken Piccata (Fiber-Rich & Dairy-Free)

Chicken Picatta is a fine dining staple. Nothing dresses up chicken quite like a rich buttery, lemon-caper sauce. Here we use ghee and ground oat bran for the breading. You get a whopping protein serving and you'll love every bite. Pair with Shirataki noodles, cauliflower rice, or the veggie of your choice. This is a brilliant, metabolically optimized reimagining of an Italian classic! Traditional Chicken Piccata relies heavily on all-purpose white flour for dredging and a massive amount of butter to mount the sauce, which can easily trigger glycemic spikes and heavy caloric loads. Swapping white flour for oat bran (ground fine in a food processor) is a masterstroke—it adds incredible texture, nutty flavor, and a hefty dose of soluble fiber while remaining low-GI. Using a smart combination of ghee and extra-virgin olive oil gives you that rich, buttery mouthfeel with superior stability. The final plate looks exceptionally gourmet—perfectly golden, pan-seared chicken cutlets draped in…

• Time: 25 min
• Servings: 4

Source: -

Import to my cookbook