This Chicken Scallopini uses the strong, salty flavors of bacon, sun-dried tomatoes and capers (and balances the meatiness of the chicken thighs with plenty of vegetables in the form of artichoke hearts and zucchini noodles).

Paleo Chicken Scallopini - Fresh Planet Flavor

This Chicken Scallopini is quite non-traditional. But that never stopped me before, and this version is delicious in its own way. I’d say it tastes both rich and fresh at the same time… although you might think that those are mutually exclusive characteristics! Traditional scallopini is made with noodles, mushrooms, broth, white wine and cream. Very heavy, and not Paleo in the slightest.

Mine uses the strong, salty flavors of bacon, sun-dried tomatoes and capers (and balances the meatiness of the chicken thighs with plenty of vegetables in the form of artichoke hearts and zucchini noodles). This recipe also features a non-traditional treatment of the meat: it’s not sliced thin or pounded out! Feel free to do either, but I opted for the short-cut of using chicken thighs as is. ๐Ÿ™‚ Many thanks to Tanya from Feed the Clan for her (Primal) recipe that’s the foundation for my Paleo Chicken Scallopini! Although mine and hers differ quite a bit, there’s nothing like other bloggers for a spark of inspiration. One last thing: this is a one-pot meal! Or one skillet, as the case may be. Easy, peasy.

Paleo Chicken Scallopini | Fresh Planet Flavor

Chicken Scallopini (with Zoodles)

Preparation 20 mins 2017-12-16T00:20:00+00:00
Cook Time 30 mins 2017-12-16T00:30:00+00:00
Serves 4     adjust servings

This paleo chicken scallopini uses the rich flavors of bacon, capers, parsley and sun-dried tomatoes to make a delicious combo with chicken and 'zoodles'.

Ingredients

  • 1 1/2 lbs boneless, skinless chicken thighs
  • 2 slices of bacon
  • 3/4 cup (packed) artichoke hearts
  • 1/4 cup (packed) sun-dried tomatoes, roughly chopped
  • 1 tbsp capers
  • 1/4 tsp salt
  • 4 zucchini, spiralized
  • Handful flat-leaf parsely
  • Lemon

Instructions

  1. Heat a large skillet over medium heat, and cook the bacon until brown and crispy. Remove and let drain on a paper towel-lined plate.
  2. Fry the chicken in the bacon fat until crisped on the outside and cooked through (varies according to size). Remove and let drain on a paper towel-lined plate.
  3. Pour off the grease, then cook the zoodles, tossing occasionally with tongs or a fork, until softened to your preference.
  4. Press the back of a serving spoon or spatula against one side of the cooked zoodles and tilt the skillet to drain the water rendered by cooking the zoodles.
  5. Return the skillet to the heat, then toss the zoodles with the capers, artichoke hearts,salt and sun-dried tomatoes.
  6. Crumble the strips of bacon over the vegetables and return the chicken thighs to the pan until reheated. Serve warm, garnished with parsley and a squeeze of lemon juice.

by

Recipe Notes

Salt to taste, here. Remember: the capers, bacon and sun-dried tomatoes are already salty.
2 reviews
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 329kcal Calories from fat 122
% Daily Value
Total Fat 14g 22%
Saturated Fat 4g 20%
Transfat 0g
Cholesterol 169mg 56%
Sodium 517mg 22%
Carbohydrate 13g 4%
Dietary Fiber 5g 20%
Sugars 7g
Protein 40g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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