Lemon-Caper-Dill Chicken w/ Fried Zucchini

This chicken dish gets an awkward but literal name.

Ingredients:

• 3 chicken thighs (thought the package would have 4, but one was extra large)
• juice of one lemon
• about a teaspoon of capers
• about a tablespoon of fresh dill
• about half a cup of dry white wine
• salt & pepper
• avocado oil

Method:

1. Salt and pepper the chicken.
2. Brown the chicken on both sides in avocado oil.
3. Deglaze the pan with wine.
4. Add lemon, capers, and dill.
5. Reduce heat, cover, and simmer for 20-30 minutes.

I spent my 20-30 minutes making fried zucchini.

• 2 zucchini, cut into thin strips (I used a mandolin slicer)
• salt & pepper
• a cup or two of almond flower
• two beaten eggs
• corn oil

Method 2:

1. Dip the zucchini strips in egg wash.
2. Coat them in a mix of salt, pepper, and almond flower.
3. Fry until golden brown.
4. Season with an extra sprinkle of salt.

The low-carb zucchini turned out be a really good idea.