Feeling Like The Count Von Count Of Macros


This month it is all about the macros. Macros are the proteins, fats, and carbs that make up your meals every day. I began by calculating the macros I would need, in the article I linked previously, to meet my goal. I then dowloaded myfitnesspal so I can track everything I eat. Myflitnesspal has a huge database of food, as well as, a barcode scanner for ease of use in grocery stores.

After these initial steps I thought…ok now what do I eat..?

Unlike Whole30, Paleo, or Keto there aren’t terribly strict guidelines of the do and don’t eats. The general idea is eat clean. I can have whole grains again, and chickpeas, and soy, and really anything in my previous diets. This thought was both exciting and overwhelming to me. I enjoyed being regimented. I liked the idea that I always knew what was in or out. I decided to treat this diet like an indecisive taste testers dream and pull recipes from all of my favorite diets in the past. As long as I am hitting the macros I have predetermined and fully documenting in my food diary I will have succeeded.

That brings us to last nights dinner. I can’t tell you the exact moment over the weekend I fixated on Chicken Piccata but I could not get it off my brain. Unfortunately, I do not have any ghee left, which I prefer over butter, and I am out of white wine (a nasty surprise I will have to remedy soon). Which led me to create something in homage to the traditional piccata but with a paleo twist. I used almond flour instead of white flour and olive oil instead of butter. I also chose to use chicken thighs instead of breasts. If you use breasts just adjust the cook time accordingly.

Let me tell you, this creation was stellar. The kind of dish that you look at reverently as you pack it away for tomorrow’s lunch and then wake up super excited to eat it…or maybe that’s just me.

Either way, try it out! I made it with broccoli rice that I bought at Trader Joes. When the chicken was done I fished as many capers as I could out and added the “rice” for 5-7 minutes until heated through. The flavors of the chicken and sauce incorporated into the rice were superb.

Chicken Pickinda

I made this chicken with broccoli rice. After I took the chicken out of the pan with as many capers as I could I added the broccoli rice for 5-7 minutes until heated through.

  • Prep Time: 5m
  • Cook Time: 10m
  • Total Time: 15m
  • Serves: 2
  • Yield: 4 Chicken Thighs
  • Category:


  • 4 Chicken Thighs
  • 1/3 cup almond flour
  • 2 garlic cloves (minced)
  • 3 tablespoons olive oil
  • 1 Lemon
  • 2 tablespoons capers (caper water included)


  1. Put almond flour on a plate and coat chicken thighs. Make sure they are covered but shake off the excess flour
  2. Heat oil over medium/high. Add garlic
  3. Once garlic is fragrant (about 30 seconds) add chicken
  4. A pinch of salt and pepper is recommended at this point. Add the juice of half the lemon. Cook on this side for 5-6 minutes
  5. Flip over the chicken. Add the rest of the lemon juice and the capers to the pan.
  6. Cook for 5-6 more minutes until your chicken has reached your desired crispiness. Move chicken to a plate lined with paper towels to remove excess oil.
  7. Plate and Enjoy!



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